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.
FISH PAKORAS WITH PEACH CHUTNEY
Provided by Food Network
Time 45m
Yield approx. 1 cup
Number Of Ingredients 18
Steps:
- Put the flour, garam masala, fenugreek, paprika, salt, and pepper into a bowl and whisk it to combine. Add the yogurt and water and mix well to make a smooth batter, the consistency of pancake batter.
- Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, begin to dip the fish cubes into the batter and then carefully place them in the hot oil. Fry the salmon pieces until they are golden on all sides and the fish is cooked through, about 3 minutes, turning frequently. Serve the salmon with the Peach Chutney.
- To make Peach Chutney:
- Put the peaches, chile, red onion, chives, cumin, mango powder, salt, and peach syrup into a blender and mix until the peaches are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to 1 week.
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
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
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.
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
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
Categories Condiment/Spread Sauce Fruit Ginger Onion No-Cook Vinegar Currant Dried Fruit Peach Summer Chill Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.
More about "peachchutney recipes"
DELICIOUS SPICY PEACH CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (39)Total Time 45 minsCuisine AmericanCalories 442 per serving
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.
PRESERVING DELICIOUS PEACH CHUTNEY - EASY CANNING RECIPE
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.)
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.
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.
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 - CAROLINE'S COOKING
PEACH CHUTNEY - SWEET SPICY (30 MINUTES) - VEENA AZMANOV
From veenaazmanov.com
- The mixture will reduce to almost half. Remove from the heat.Let cool in the pan for 10 minutes. Then transfer to sterilized jars
FRESH PEACH CHUTNEY RECIPE + VIDEO | 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.
PEACH CHUTNEY - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
- Place apricots, onions, raisins, mixed peel, ginger, sugar, salt, curry powder, cayenne pepper and vinegar into a large heavy-based pot and bring to the boil over a medium heat, stirring often.
SWEET AND TANGY PEACH CHUTNEY | PEACH RECIPES
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- 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.
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