Peach Or Nectarine Chutney Recipes

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.

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.

Steps:

• Wash the peaches and nectarines. Remove the seeds and chop the fruit.
• Mix together the sugar, vinegar, ginger,garlic,cinnamon, cloves, salt and pepper in a large saucepan. Slowly bring to the boil, stirring constantly.
• Stir in the onions, pepper, peaches and nectarines.
• Return to a boil. Reduce heat and simmer over medium heat for about 1 hours or until thick, stirring frequently.
• Pour into warm sterilized jars and seal.

Steps:

• Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
• Combine remaining ingredients in a bowl & add to syrup mixture.
• Simmer, stirring occasionally, until thick, about 30 minutes.
• Transfer to sterilised jars when almost cool.
• Store chutney in the refrigerator, will last for several months.