Raisin Peach 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

RAISIN AND TAMARIND CHUTNEY

Provided by Food Network

Time 1h30m

Yield 1 cup

Number Of Ingredients 15



Raisin and Tamarind Chutney image

Steps:

  • Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, chile and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro.
  • Preheat the oven to 325 degrees F.
  • Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.

1/2 cup raisins
1/2 cup sugar
1/2 cup tamarind pulp
2 tablespoons Garam Masala, recipe follows
2 tablespoons minced fresh ginger
1 green chile, minced
1 small onion, chopped
2 tablespoons chopped fresh cilantro leaves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon mixed peppercorns
6 green cardamom pods
5 brown cardamom pods
6 cloves
Two 2-inch pieces cinnamon stick

RAISIN PEACH CHUTNEY

For me a chutney is a versatile condiment that can be used with almost any kind of meat, or as a spread or.... This one is no exception!

Provided by Sydney Mike

Categories     Chutneys

Time 25m

Yield 4 cups, 18 serving(s)

Number Of Ingredients 12



Raisin Peach Chutney image

Steps:

  • In a large sauce pan, combine all the ingredients EXCEPT the almonds.
  • Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
  • Remove from heat, & fold in almonds.
  • Serve warm or chilled.

Nutrition Facts : Calories 41.1, Fat 0.8, SaturatedFat 0.1, Sodium 66.4, Carbohydrate 8.6, Fiber 0.6, Sugar 7.3, Protein 0.6

1 (16 ounce) can peach slices, drained
1/4 cup golden raisin
1/4 cup dried apricot, diced
1/4 cup light brown sugar
1 (8 ounce) can crushed pineapple
1 small onion, chopped
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon crushed red pepper flakes
1/4 cup slivered almonds

PEACH-GINGER CHUTNEY WITH GOLDEN RAISINS

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     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 2 cups

Number Of Ingredients 6



Peach-Ginger Chutney with Golden Raisins image

Steps:

  • In a medium saucepan, combine 1 chopped onion (about 1 1/2 cups), 2 tablespoons finely chopped fresh ginger, 1 pound sliced frozen peaches (2 1/2 cups), 1 cup packed light-brown sugar, 1/3 cup white-wine vinegar, 1 cup water, and 1/2 cup golden raisins.
  • Bring to boil; reduce heat to medium, and simmer, covered, 10 minutes. Uncover; simmer, stirring occasionally, until mixture is soft and syrupy, 15 to 20 minutes. Let cool before serving.

1 onion, chopped (about 1 1/2 cups)
2 tablespoons fresh ginger, finely chopped
1 pound (2 1/2 cups) frozen peaches, sliced
1 cup packed light-brown sugar
1/3 cup white-wine vinegar
1/2 cup golden raisins

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



Summer Tomato-Peach Chutney image

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

1 ½ pounds tomatoes, cored and diced
1 ½ lbs yellow peaches - peeled, pitted, and diced
1 large sweet onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups golden raisins
2 medium limes, zested and juiced
2 tablespoons grated fresh ginger
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper

RAISIN CHUTNEY

We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!

Provided by Seebee

Categories     Chutneys

Time 10m

Yield 5-10 serving(s)

Number Of Ingredients 6



Raisin Chutney image

Steps:

  • Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
  • Keeps for about 2 weeks in the refrigerator.

1 cup raisins
1 tablespoon chopped fresh ginger
1/2 teaspoon cayenne (fresh ground black pepper also is really good instead)
1/2 teaspoon salt
4 tablespoons water
1/2 lemon

TOMATO PEACH CHUTNEY

A chunky chutney of tomatoes and peaches in a sweet spiced sauce that will go well with pork chops or poultry. Adapted from a popular cooking and recipe magazine's newsletter.

Provided by Cookin Mommy

Categories     Fruit

Time 1h35m

Yield 1 1/2 pints, 20 serving(s)

Number Of Ingredients 10



Tomato Peach Chutney image

Steps:

  • Combine all the ingredients into a large saucepan.
  • Stirring frequently, cook over medium heat for approximately 1 hour or until mixture has thickened.
  • Ladle the chutney into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.

Nutrition Facts : Calories 97.3, Fat 0.1, Sodium 5.6, Carbohydrate 24.4, Fiber 0.9, Sugar 22.6, Protein 0.6

2 1/2 cups fresh tomatoes, chopped seeded peeled
2 cups fresh peaches, chopped peeled
1 cup green pepper, chopped
1 cup packed brown sugar
3/4 cup sugar
3/4 cup white vinegar
1/2 cup golden raisin
1/2 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon ground ginger

RAISIN PEAR CHUTNEY

Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."

Provided by Taste of Home

Time 2h30m

Yield 2 pints.

Number Of Ingredients 9



Raisin Pear Chutney image

Steps:

  • In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

2 cups cider vinegar
1-1/4 cups packed brown sugar
3 pounds unpeeled ripe pears, diced
1 medium onion, chopped
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 garlic clove, minced
1/2 to 1 teaspoon cayenne pepper

FRESH PEACH CHUTNEY

Provided by Michael Lomonaco

Categories     Condiment/Spread     Garlic     Ginger     Vinegar     Raisin     Peach     Fall     Jalapeño     Simmer

Yield Makes 2 1/2 cups

Number Of Ingredients 11



Fresh Peach Chutney image

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.

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

PEAR RAISIN CHUTNEY

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 9



Pear Raisin Chutney image

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
  • Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.

1/2 cup pecans, broken into pieces
1/3 cup raisins
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
3 medium shallots, thinly sliced
1 tablespoon sugar
3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced
Salt and freshly ground black pepper
1 tablespoon fresh rosemary, coarsely chopped

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