Peach Onion Chutney Recipes

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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



Peach Chutney image

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.

2 large onions, chopped
1 tablespoon vegetable oil
3 large peaches, peeled and cubed
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup raisins
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
8 tablespoons vinegar, divided
2 tablespoons lemon juice

PEACH ONION CHUTNEY

Make and share this Peach Onion Chutney recipe from Food.com.

Provided by andypandy

Categories     Fruit

Time 1h

Yield 7 pints

Number Of Ingredients 10



Peach Onion Chutney image

Steps:

  • Combine all ingredients into a stock pot, bring to a boil.
  • Reduce heat to low and simmer uncovered about one hour.
  • Stir as it thickens to prevent burning.
  • Pour into hot jars, leaving air space, cap and process for 10 minutes in water bath.
  • Or place in small containers and freeze.

Nutrition Facts : Calories 280.8, Fat 1.4, SaturatedFat 0.1, Sodium 521.5, Carbohydrate 66.8, Fiber 3.9, Sugar 59.4, Protein 2.7

6 cups chopped peeled peaches
2 medium onions, sliced thin
1 1/2 cups brown sugar (up to two cups if sweeter desired)
1 3/4 cups cider vinegar
1 lemon, seeded peeled and chopped fine fine in processor
2 tablespoons mustard seeds
2 teaspoons ground ginger
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/4 teaspoon allspice

PEACH CHUTNEY

We love in-season peaches for pies and other classic summer desserts, but there are so many other great ways to cook with them. Try this simple chutney as a delicious, tangy condiment to serve with grilled chicken or pork chops, on a cheese platter, or even on a sandwich. This is a highly versatile recipe, perfect for your summer pantry.

Provided by Food Network Kitchen

Categories     condiment

Time 5h10m

Yield about 1 1/2 cups of peach chutney

Number Of Ingredients 9



Peach Chutney image

Steps:

  • Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
  • Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
  • Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

1 pound peaches (4 to 5 medium)
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 small red onion, chopped
1/4 cup golden raisins
1 tablespoon finely grated fresh ginger
2 wide strips lemon zest
1 cinnamon stick
Kosher salt

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



Peach & chilli chutney image

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

1 tbsp vegetable oil
1 onion , sliced
700g (prepared weight) firm peach (about 8), peeled and cut into small dice
6 thumb-sized red chillies , finely chopped
thumb-sized piece ginger , peeled and cut into fine matchsticks
1 tbsp cumin seed
seeds from 15 cardamom pods
200g soft light brown sugar
250ml cider vinegar

LUCY'S TOMATO AND PEACH CHUTNEY

A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!

Provided by Lucy Danylewich

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 2h35m

Yield 64

Number Of Ingredients 8



Lucy's Tomato and Peach Chutney image

Steps:

  • Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g

15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 ½ cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth

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