PEACH CHUTNEY
Golden chunks of sweet peaches are a wonderful part of this tangy chutney. We enjoy this and many other peach delicacies all year-round.-Julie Ann Morgan, Columbia, South Carolina
Provided by Taste of Home
Time 1h5m
Yield about 3 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
PEACH CHUTNEY
If you are a fan of chutney I think you will like this recipe. DH absolutely loves it especially paired with grilled pork tenderloin. If you like hot and spicy you can always add more jalapenos or substitute habanero peppers.
Provided by Luby Luby Luby
Categories Fruit
Time 2h
Yield 7 half-pint jars
Number Of Ingredients 12
Steps:
- Score an "x" on the bottom of the peaches and place in boiling water for 30 seconds.
- Remove with a slotted spoon and immediately submerge in ice water.
- Remove peelings and pits being sure to remove any of the "red" from the middle.
- Dice into small chunks.
- Combine all ingredients in large pot and bring to a simmer.
- Simmer until thickened, about 1 hour.
- While simmering prepare glass jars, lids and rings according the USDA guidelines for water bath canning.
- Ladle hot chutney into jars leaving a 1/4" headspace.
- Wipe rims and place seals on top and screw rings.
- Process in water bath for 10 minutes.
Nutrition Facts : Calories 586.1, Fat 0.9, SaturatedFat 0.1, Sodium 367.4, Carbohydrate 146.9, Fiber 6.1, Sugar 133, Protein 4.1
SPICY PEACH CHUTNEY
This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
Provided by Shana
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10h
Yield 96
Number Of Ingredients 11
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.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 12.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.1 mg, Sugar 10.9 g
SPICED PEACH & PEPPER CHUTNEY
This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries
Provided by Good Food team
Categories Condiment
Time 1h30m
Yield Makes 4 x 500ml jars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 22 calories, Carbohydrate 1 grams carbohydrates, Sugar 5 grams sugar
SUMMER TOMATO-PEACH CHUTNEY
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
Provided by Marisa McClellan
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 20.4 g
PEACH & CHILLI CHUTNEY
Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry
Provided by Cassie Best
Categories Condiment, Snack
Time 1h30m
Yield Makes 2 jars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
PEACH CHUTNEY
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Peel, pit, and cut peaches into 1/2-inch chunks; set aside. Heat oil in a small saucepan over medium heat. Cook onion until soft, 5 minutes. Add garlic and red-pepper flakes; cook 1 minute.
- Stir in vinegar, sugar, and cherries; season with salt and pepper. Bring to a boil; reduce heat, and simmer until syrupy, about 5 minutes.
- Add peaches; simmer until soft, 5 to 10 minutes. With a wooden spoon, mash some peaches against side of pan; thin with 2 to 4 tablespoons water, if needed. Cool completely. Serve with grilled meat or poultry.
SPICED PEACH CHUTNEY
If you like chutney, you'll love this quick-and-spicy microwave twist on traditional versions. Sent in by Shirley Glaab in Hattiesburg, Mississippi, this tasty, tangy condiment combining onions, peaches and raisins is a great way to jazz up summer's grilled meats and chicken.
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.
PEACH GINGER CHUTNEY
Make and share this Peach Ginger Chutney recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 50m
Yield 4-5 Half Pints
Number Of Ingredients 10
Steps:
- Prepare fruit and vegetables.
- Put in heavy saucepan and add remaining ingredients.
- Bring to a boil, stirring constantly.
- Turn heat to a simmer, cook until desired consistency.
- Ladle into hot jars leaving 1/2 inch headspace.
- Wipe rims and seal.
- Process in a water bath canner for 10 mins.
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.
FRESH PEACH CHUTNEY
Steps:
- Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
- Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
More about "peach chutney recipes"
PEACH CHUTNEY RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 (420)Category ChutneyServings 2.5Total Time 2 hrs
- Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.
- In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
- Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.
PEACH CHUTNEY - SBCANNING.COM - HOMEMADE CANNING RECIPES
From sbcanning.com
- 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. Leave 1/2 inch headspace. Seal with lids and rings, and process in a boiling water bath for 15 minutes.
PEACH CHUTNEY - CAROLINE'S COOKING
FRESH PEACH CHUTNEY - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
- Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher. Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes. See Note 4.
- To peel the peaches, half fill a medium sized saucepan with water and bring it to the boil.Meanwhile, prepare a medium sized bowl of iced water.
SWEET AND TANGY PEACH CHUTNEY | PEACH RECIPES
From cookingnook.com
- Combine the peaches, vinegar, raisins, brown sugar, honey and mace in a saucepan. Tie the cloves and cinnamon in a cheesecloth bag. Add the bag to the peach mixture. Bring to a boil.
- Reduce the heat and simmer for 30 minutes, stirring occasionally. Remove the spice bag. Cover the relish and chill.
HOW TO MAKE PEACH CHUTNEY (QUICK ... - NO SPOON NECESSARY
From nospoonnecessary.com
- In a medium saucepan, heat the oil over medium heat. Add in the onion and chile pepper. Cook, stirring occasionally, until softened about 2-3 minutes. Add in the peaches (SEE NOTES) and sauté, about 2 minutes.
- Add in the bourbon (or extract), lime juice, vinegar and sugar. Season with salt. Bring to a boil and immediately reduce to a simmer. Cook, stirring occasionally, until fruit is softened, about 10-12 minutes.
- In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch mixture to the pan. Stir to combine. Continue to gently simmer for 3-5 minutes or until the chutney is thickened to desired consistency.
FRESH PEACH CHUTNEY RECIPE - MY GINGER GARLIC KITCHEN
From mygingergarlickitchen.com
- Place a large pan on a low heat and add the fennel seeds, cumin seeds, mustard seeds, coriander seeds, cloves, and fennel seeds.
- Add the peaches to a large bowl. Fill the bowl with the boiling water and set aside for 2 minutes.
- To store, ladle the chutney into a sterilized jar. Tap the jar lightly on a flat surface to release any air bubbles. Seal the jar with the lid. Store the chutney jar in the refrigerator. It stays fresh up to 2 months in the refrigerator.
SPICED PEACH CHUTNEY | FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
- 1. Preheat a barbecue or griddle pan until screaming hot. Meanwhile, halve and de-stone the peaches, then grill, cut-side up, for 3 to 4 minutes, or until the skin is charred and the fruit is starting to soften – you may need to work in batches. Carefully lift off the grill and place skin-side up on a tray to cool. Once cool enough to handle, pinch off and discard the skins. 2. Prick the chillies with the tip of a knife and grill on all sides until blackened and blistered all over. Place in a mixing bowl, cover with clingfilm and leave to cool. Next, peel and finely chop the onion and ginger, then pick the basil leaves and finely chop the stalks. Place a large pan on a medium heat and add the cumin and cloves. Toast lightly for a few minutes, or until smelling fantastic, then tip into a pestle and mortar and bash to a powder. Place the pan back on the heat and add a splash of olive oil. Add the onion, ginger and basil stalks to a pan, cover with a lid and cook gently for 10 to 15 minut
- Jamie's Tip: If you’re saving your chutney or giving it as a gift, you’ll need to sterilise the jar first. Preheat the oven to 110°C/225°F/gas ¼. Wash the jars in warm, clean, soapy water and pop upside-down on a clean baking tray. Place in the oven for 10 minutes, then use a clean cloth to take them out before filling them with the chutney and sealing them up.
PEACH CHUTNEY - COOK WITH MANALI
From cookwithmanali.com
- Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and mustard seeds to it. Let the seeds sizzle, the mustard seeds should pop.
- Meanwhile peel the peaches, remove the pit and then chop them into small pieces. Add the chopped peaches into the pan.
PEACH CHUTNEY - BETTER HOMES & GARDENS
From bhg.com
- In a medium saucepan heat oil over medium heat. Add onion, ginger, and garlic; cook until onion is tender but not brown.
- Stir sugar, vinegar, lemon juice, mustard, allspice, and cloves into onion mixture. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, for 5 minutes. Stir in peaches and cherries. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture is thickened, stirring occasionally.
- Ladle hot chutney into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Or, ladle into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Store the chutney in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)
PRESERVING DELICIOUS PEACH CHUTNEY - EASY CANNING RECIPE
FRESH PEACH CHUTNEY - A QUICK, EASY CHUTNEY RECIPE
From boulderlocavore.com
- Combine the vinegar and sugar in a medium saucepan over medium-high heat. Bring to a low boil while stirring to dissolve the sugar.
- Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt. Simmer for 10 minutes stirring periodically.
- Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
PEACH CHUTNEY - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
- In a large saucepan, mix remaining ingredients. Add peaches and bring to a boil. Reduce heat and simmer for 10 minutes.
PEACH CHUTNEY - FOOD TO LOVE
From foodtolove.co.nz
- In a large pot over medium heat, add the olive oil and onion and sauté for a couple of minutes until beginning to become translucent. Add the garlic and ginger, and quickly stir through. Next add all the other chutney ingredients. Bring to boil stirring occasionally. Reduce heat and simmer for approximately 40 minutes stirring occasionally until the liquids are reduced and slightly syrupy.
- Check seasoning and pour into jars. (I leave the whole chilli in the jar to slowly release flavour – plus it looks decorative.) I enjoy this in the summer, so keep it in the fridge. It will last for 2–3 weeks. Serve with Huntley & Palmers Cracked Pepper and Rock Salt Flatbreads.
THE VERY BEST PEACH CHUTNEY | FOOD TO LOVE
From foodtolove.co.nz
- Peel and roughly chop the fruit, onions and garlic. Put it all in a very large pot and add the remaining ingredients.
- Bring to the boil and stir until the sugar has dissolved. Lower the heat and gently simmer for about 1-1 ½ hours until thick.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #sauces #chutneys #desserts #condiments-etc #fruit #american #southern-united-states #easy #dinner-party #kid-friendly #stove-top #dietary #gluten-free #inexpensive #sweet-sauces #free-of-something #pitted-fruit #peaches #equipment #number-of-servings
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