Spicy Peach Chutney Food

SPICY PEACH CHUTNEY

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

SPICED PEACH CHUTNEY

Steps:

• In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender. , Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

DELICIOUS SPICY PEACH CHUTNEY

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat. Meanwhile, cut a small "X" in the bottom of each peach using the tip of a paring knife.
• Put the peaches into the boiling water for 1 minute. Remove them from the water with a slotted spoon and transfer them to a large bowl. Let them cool just until they are comfortable to handle.
• The brief blanching should make it easy to peel the skins off of the peaches by hand, but use a knife if you hit any stubborn spots. Compost or discard the skins.
• If you are working with freestone peaches , run a knife around the circumference of each peach. Its halves should be easy to twist apart. Discard the pits.
• If you are working with clingstone peaches, it's easier to remove the peach flesh from the pit using a paring knife. Simply slice off small chunks until you've removed as much as you can. Discard the pits.
• Chop the peeled and pitted peaches into approximately 1/2-inch chunks.
• Combine all of the ingredients in a large pot over medium-high heat.
• Cook, stirring frequently until the peaches soften to the point that they start to fall apart when you stir the chutney. If the chutney seems too liquid at that point, raise the heat to high and continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney even after a couple of seconds.
• Ladle the chutney into clean pint or 1/2-pint canning jars (it is not necessary to sterilize the jars for this recipe because of the length of the canning time). Leave 1/2-inch of headspace.
• Wipe the rims with a paper towel or clean dishtowel. Screw on canning lids and process in a boiling water bath for 10 minutes.

PEACH & CHILLI CHUTNEY

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
• Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.

PEACH CHUTNEY

Steps:

• In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.

SPICED PEACH & PEPPER CHUTNEY

Steps:

• Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins.
• Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften.
• Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.

SPICY PEACH CHUTNEY

Steps:

• Heat the oil over medium fire, and add whole spices.
• cook a few minutes, until the mustard seeds start to pop.
• add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).
• add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
• lower heat and cook until sticky.
• watch and stir, you don't want it to burn, just reduce and get more tight.
• you could can to extend the deliciousness, or store in fridge for several days.

PEACH CHUTNEY

Steps:

• Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.

PEACH CHUTNEY

Steps:

• In a large saucepan, combine all ingredients and bring to a boil, skimming froth.
• Simmer mixture, stirring occasionally, for 45 minutes to 1 hour, or until thick and brown.
• Ladle into sterilized jars, leaving atleast ½ inch headspace.
• Seal jars.
• Put jars in water bath and add enough water to cover jars by 2 inches.
• Bring water to boil and process jars, covered, for 10 minutes.
• Let cool and store in a cool, dark place.