Gingered Peach Chutney Recipes

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PEACH CHUTNEY



Peach Chutney image

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

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

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.

GINGERED PEACH CHUTNEY



Gingered Peach Chutney image

This recipe feature some of the best fruit of the summer: Pears. I love to add this to pork roast or chops.-Marlene Wiczek, Little Falls, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 3-1/2 cups.

Number Of Ingredients 10

4 cups chopped peeled fresh peaches
1-1/2 cups cider vinegar
1 cup plus 2 tablespoons packed brown sugar
1 small onion, finely chopped
1/2 cup raisins
1/3 cup chopped crystallized ginger
1 tablespoon mustard seed
1 tablespoon chili powder
1 teaspoon salt
1 small garlic clove, minced

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened and reduced to about 3-1/2 cups, stirring occasionally., Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

PEACH & CHILLI CHUTNEY



Peach & chilli chutney image

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

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

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

SPICY PEACH CHUTNEY



Spicy Peach Chutney image

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

4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
½ cup chopped onion
5 ounces chopped preserved ginger
1 ½ tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
¼ cup pickling spice

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

DELICIOUS SPICY PEACH CHUTNEY



Delicious Spicy Peach Chutney image

This is a lightly spiced recipe and canning instructions for peach chutney that pairs beautifully with curries, mild cheeses, and whole grains like rice.

Provided by Leda Meredith

Categories     Side Dish     Snack     Sauces     Condiment     Jam / Jelly     Sauce

Time 45m

Yield 5

Number Of Ingredients 12

3 pounds peaches (peeled)
1 1/4 cups light brown sugar (or 1 cup honey)
1 1/2 cups apple cider vinegar
1 cup golden raisins
1 lemon (seeded and finely chopped or slivered; discard the seeds but include the peels)
1/4 cup ginger root (peeled and finely chopped)
1 medium onion (peeled and finely chopped)
1 small hot chili pepper (finely chopped; include the seeds if you like spicy food, discard them for a milder chutney)
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper
1/4 teaspoon coriander

Steps:

  • Gather the ingredients.
  • Bring a large pot of water to a boil over high heat. Meanwhile, cut a small "X" in the bottom of each peach using the tip of a paring knife.
  • Put the peaches into the boiling water for 1 minute. Remove them from the water with a slotted spoon and transfer them to a large bowl. Let them cool just until they are comfortable to handle.
  • The brief blanching should make it easy to peel the skins off of the peaches by hand, but use a knife if you hit any stubborn spots. Compost or discard the skins.
  • If you are working with freestone peaches , run a knife around the circumference of each peach. Its halves should be easy to twist apart. Discard the pits.
  • If you are working with clingstone peaches, it's easier to remove the peach flesh from the pit using a paring knife. Simply slice off small chunks until you've removed as much as you can. Discard the pits.
  • Chop the peeled and pitted peaches into approximately 1/2-inch chunks.
  • Combine all of the ingredients in a large pot over medium-high heat.
  • Cook, stirring frequently until the peaches soften to the point that they start to fall apart when you stir the chutney. If the chutney seems too liquid at that point, raise the heat to high and continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney even after a couple of seconds.
  • Ladle the chutney into clean pint or 1/2-pint canning jars (it is not necessary to sterilize the jars for this recipe because of the length of the canning time). Leave 1/2-inch of headspace.
  • Wipe the rims with a paper towel or clean dishtowel. Screw on canning lids and process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 442 kcal, Carbohydrate 112 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, Sodium 224 mg, Sugar 99 g, Fat 1 g, ServingSize 4-5 Half Pints (64-80 Servings), UnsaturatedFat 0 g

PEACH CHUTNEY RECIPE



Peach Chutney Recipe image

Tantalizing chutneys are always welcomed by eat-go-happy taste buds. This peach chutney recipe makes lightly spiced thick syrupy chutney by simmering peaches with vinegar, sugar, jalapeño sauteed onion, ginger and garlic. Also, choosing the right kind of peaches is key to its irresistible taste and texture, choose those that are not too ripe and not too hard.

Yield 2 cups

Number Of Ingredients 9

1 lb (450 gms) Peaches
1/4 cup finely chopped White Onion
1 teaspoon Garlic Paste
1 teaspoon grated Ginger
1/2 teaspoon Mustard Seeds
1/4 cup Golden Raisins
3/4 cup Apple Cider Vinegar
1/3 cup Brown Sugar
Salt to taste

Steps:

  • Directions:Start by choosing fresh and ripe peaches. Do not choose rock hard or over ripe peaches.Peel and cut them into halves. Remove stone and chop them into small 1/2-inch pieces.Combine chopped peaches, chopped onion, garlic paste, grated ginger, mustard seeds, golden raisins, apple cider vinegar, brown sugar and salt in a medium saucepan. Stir and cook over medium heat until it starts to boil.Reduce heat to low and simmer until mixture turns medium thick or for approx. 30-45 minutes. Stir in between occasionally to prevent scorching. If it takes more time, then do not worry because cooking time may vary based on the type of peach and saucepan used.Turn off heat. Allow mixture to cool for few minutes.Pour prepared peach chutney into hot, sterilized jar, leaving 1/2-inch of head space. Wipe rim with a clean cloth and apply lids and rings. Process it in a boiling water bath for 15 minutes.Remove jar from boiling water and place on a kitchen towel. Let it cool at room temperature. When it cools, remove rings and check the seals. Store sealed jar in a cool, dark and dry place up to 6 months. If jar is not properly sealed then store it in a refrigerator and consume within 2-weeks.

FRESH PEACH CHUTNEY



Fresh Peach Chutney image

My homemade Fresh Peach Chutney is a versatile, gently spiced condiment that goes perfectly with many foods. When peaches are in season, I like to use them in as many ways as possible. So, if you find yourself with an abundance of fresh peaches, this is a great way to preserve some.

Provided by Alexandra

Categories     Chutney     Condiment     Sauce

Time 1h40m

Number Of Ingredients 12

1 1/2 kg (3.3 lb) peaches (See Note 1)
3 3/4 cups (750 gm) brown sugar
1 cinnamon stick
1 tsp yellow mustard seeds
2 tsp ground ginger
8 whole cloves (See Note 2)
1/2 cup (90 gm) sultanas/golden raisins
2 tsp sea salt
2 long red chillies - seeds removed and finely chopped (See Note 3)
3 cups (750 ml) apple cider vinegar
2 Granny Smith apples - unpeeled and grated
3 medium red onions - finely chopped

Steps:

  • 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.
  • Make a cross incision on the base of the peaches and place them in the boiling water for approximately 20 seconds.
  • Remove the peaches with a slotted spoon and place in the iced water bath to stop the cooking process.Remove the peach from the iced water when it is cool enough to handle. Use a small, sharp knife to peel the skin. It will easily peel off.
  • Cut the peach in half, cutting around the pit using the natural indentation of the peach as a guide. Gently twist the halves in opposite directions to separate them.Carefully remove the pit with a sharp, pointed knife and discard the pit. Remove any bruises.
  • Cut the peaches into large chunks. (About 2.5cm or 1 inch)
  • Place all the ingredients into a large, non-reactive saucepan or stockpot. See Note 5.Stir over medium-high heat until the sugar dissolves.
  • Bring the chutney to boiling point and boil vigorously for one hour, stirring from time to time. Toward the end of the cooking time, the liquid will have reduced, and you will need to stir the chutney more frequently to avoid it catching and burning.
  • Be aware that as the liquid reduces, the mixture may bubble and spit and you need to take great care. I suggest that to be on the safe side, you wear a garment with long sleeves to protect yourself and use a long handled wooden spoon.
  • After one hour, remove the saucepan from the heat and stand for 10 minutes to allow the fruit to settle. Remove and discard the cinnamon stick.
  • Remove your sterilised jars from the oven, and whilst they are still hot, fill with the chutney and seal the jars immediately.
  • When the jars are cool enough to handle, remove any spills on the outside of the jars and label and date the chutney. Store it in a cool, dark, dry location. The chutney will keep for about one year. (See Note 6.)Set it aside for a minimum of one week, ideally two-four weeks. This will allow the flavours of the chutney to amalgamate and the vinegar to mellow.When removing chutney, always use a clean, dry spoon to avoid spoilage. Being extra cautious, I always store a jar in the fridge once it is opened.

Nutrition Facts : Calories 901 kcal, Carbohydrate 223 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 995 mg, Fiber 9 g, Sugar 206 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

PEACH CHUTNEY



Peach chutney image

This peach chutney takes mere minutes to make, with a delicious balance of fruitiness and warm spices.

Provided by Caroline's Cooking

Categories     Condiment

Time 17m

Number Of Ingredients 9

1/4 onion
2 peaches (1 1/4 cups/220g peeled and small dice)
1 tsp fresh ginger (finely diced)
1 clove garlic (small/med)
1/2 tbsp vegetable oil ((approx))
1/4 tsp cinnamon
1/4 tsp ground cardamon
1 tbsp brown sugar
2 tbsp apple cider vinegar

Steps:

  • Finely dice the onion, peach, garlic and ginger.
  • Warm the oil and add the onion, garlic and ginger. Soften the onion slightly.
  • Add the cinnamon, cardamon, sugar and vinegar and stir to dissolve sugar.
  • Add the peach, mix, then allow to cook around 5-10 minutes. The sauce will become a little thick but still have chunks of peach.
  • Allow to cool and keep refrigerated until needed.

Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

QUICK FRESH PEACH CHUTNEY



Quick Fresh Peach Chutney image

Chutney is a wonderful addition to flavorful meats, curries and crusty bread and cheese. This Fresh Peach Chutney is whipped up in less than an hour , making it a great unexpected addition to any meal.

Provided by Toni Dash

Categories     Condiment

Time 55m

Number Of Ingredients 8

1/2 cup Apple Cider Vinegar
1/2 cup Light Brown Sugar
3/4 cup chopped Yellow Onion ((approximately 1 small onion))
1 tablespoon diced Garlic cloves
1 tablespoon peeled (, diced Ginger Root)
1/3 cup Golden Raisins
1/2 teaspoon Kosher Salt
1 1/2 pounds fresh ripe Peaches ((approximately 4-5 medium peaches), pitted, peeled and cut into small pieces)

Steps:

  • 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).
  • Remove from heat and allow to stand for 15 minutes before serving. Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.

Nutrition Facts : Calories 114 kcal, Carbohydrate 28 g, Protein 1 g, Sodium 154 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

PEACH CHUTNEY IN INSTANT POT OR STOVETOP



Peach Chutney in Instant Pot or Stovetop image

Sweet juicy peaches cooked with fresh ginger and seasoned with a hint of roasted cumin and cayenne, this Peach Chutney is the perfect blend of sweet and spicy. Enjoy this versatile condiment year round with this easy Instant Pot or Stovetop recipe. No pectin used!

Provided by Aneesha Gupta

Categories     Appetizer     Snack

Time 50m

Number Of Ingredients 8

4 cups chopped peaches (10-12 peaches, depending on size)
1 teaspoon lemon juice (for tossing, 'if' using fresh peaches)
1 cup sugar
1/2 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Roasted Ground Cumin
2 tablespoons Apple Cider Vinegar
1 teaspoon freshly grated ginger (: I use a Microplane, or, 1/4 teaspoon Ginger Powder)

Steps:

  • Wash and dry peaches. Pit them and chop them into 1 inch pieces. Removing the skin is an optional step. I leave them on and the skin dissolves in the chutney.
  • Toss the fresh peaches with juice of 1/2 a lemon to avoid browning. If using frozen peaches, thaw them out to room temperature and skip the lemon juice.
  • Turn ON the Instant Pot. Use the biggest size you have, since the wider the surface area, the shorter your SAUTE time will be.
  • Add peaches, sugar, ginger, salt, spices and vinegar. Mash the fruit to your liking using a Potato Masher or a Hand Blender. This will release some liquid (for fresh peaches), which will be needed to build pressure.
  • Set Pressure Cook for 1 minute. Once cook time is done let the pressure release naturally (NPR) for 10 minutes. Manually release the remaining pressure by turning pressure valve to 'venting' position in Duo, or pushing down on pressure valve in Ultra models.
  • Open the lid, turn on SAUTE (High). Keep stirring every 5 minutes or so. The chutney is done when it has reduced down to a jam-like consistency. For 4 cups of fruit, it takes me about 15-20 minutes, depending on the fruit.
  • Towards the end, the fruit splashes as it boils, so using a Splatter Screen comes in handy. Use a Wooden Spoon or a Silicone Spatula with a long handle- it protect your hands from the splashes when you're stirring.
  • When the chutney is thick enough, turn off the Instant Pot. The chutney will continue to thicken as it cools. Cool before transferring to a glass jar. You can follow the canning procedures if you like. This chutney stays good in the refrigerator for a few weeks and can be frozen for up to 3 months.
  • Prep: Wash and dry peaches, pit them and chop them into 1 inch pieces. Toss the fresh peaches with juice of 1/2 a lemon to avoid browning. If using frozen peaches, thaw them and cut into pieces. Removing the skin is an optional step. I leave them on and the skin dissolves in the chutney.
  • Cook: Heat a wide stock pot or pasta pot on medium high heat. Add the chopped peaches, grated ginger, roasted cumin, cayenne pepper, salt and apple cider vinegar. Toss well to combine the spices with the peaches.
  • Simmer: When the fruit comes to a simmer, reduce the heat to medium and keep stirring every 5 minutes or so. Cook until the peaches have broken down. Using a potato masher or the back of a spoon, mash some of the peaches. This helps thicken the jam naturally.
  • Thicken: The chutney is done when it has reduced down to a jam-like consistency. Turn off the heat once the peach chutney has reached a desirable consistency. This chutney will continue to thicken as it cools down.
  • Store: Let it cool completely before storing it in jars. This peach chutney stays good in the refrigerator got for couple of weeks, or up to 3 months in the freezer. You can also can it using standard canning procedures.

Nutrition Facts : ServingSize 1 oz, Calories 64 kcal, Carbohydrate 16 g, Sodium 72 mg, Sugar 15 g

PEACH GINGER CHUTNEY



Peach Ginger Chutney image

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

3 1/2 lbs peaches, diced (about 7 large)
1 large onion, minced
1 yellow pepper, diced
1 hot red pepper, diced
1/2 cup crystallized ginger, chopped (candied ginger)
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace

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.

FRESH PEACH CHUTNEY



Fresh Peach Chutney image

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

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

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.

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2019-10-16 In a heavy-bottomed large saucepan, combine the sugar, apple cider vinegar, golden raisins, fresh ginger, garlic, salt, and crushed red pepper flakes. Add all of the chopped peaches and bring to a boil. Step 4. Reduce heat and simmer the peach chutney for about 10 minutes. Tips for this recipe:
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  • 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.
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PEACH AND GINGER CHUTNEY RECIPE | GOURMET TRAVELLER RECIPE ...
2012-12-11 Australian Gourmet Traveller recipe for peach and ginger chutney. Dec 11, 2012 5:36am. By Lisa Featherby. 40 mins preparation; 1 hr 5 mins cooking plus cooling; Serves 6; Print. Peach and ginger chutney. Ingredients. 2 white onions, diced; 800 ml apple cider vinegar; 200 ml malt vinegar; 400 gm caster sugar ; 80 gm ginger…
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Author Lisa Featherby
Servings 6
Total Time 1 hr 45 mins
  • Combine onion, vinegars, sugar, ginger and 2 tsp salt in a large saucepan over high heat and stir occasionally until reduced by half (15 minutes). Add peaches and stir occasionally, adding sultanas halfway through cooking time, until tender and jam-like, (30-40 minutes). Set aside to cool.
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PEACH CHUTNEY - COOK WITH MANALI
2018-07-20 Add in the garam masala, red chili powder, salt and white vinegar. Mix to combine and cook the spices with the peaches for a minute or two. Then add the sugar and mix. Keep stirring as the sugar melts. Cook on low-medium heat for 5 to 7 minutes until the peaches …
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  • 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.
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  • Place a large pan on a low heat and add the fennel seeds, cumin seeds, mustard seeds, coriander seeds, cloves, and fennel seeds.
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  • Heat oil in large non-reactive saucepan (such as stainless steel) over medium heat. Stir in onion. Cook 3 to 4 min., until onion starts to turn golden. Add peaches, brown sugar, vinegar, ginger, coriander, salt, pepper and cinnamon. Bring to a boil. Reduce heat to low and simmer 15 to 20 min., stirring often, until peaches are tender, mixture has thickened and liquid has almost cooked off.
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From canadianliving.com


SPICED GINGER-PEACH CHUTNEY | EPICURE.COM
Combine all ingredients in large pasta pot. Bring to a boil, stirring constantly. Reduce heat and simmer for 30–45 minutes, until peaches are very tender and mixture is thick. Ladle into hot, sterilized jars to within 1 ⁄ 2 ” of rim. Use a non-metallic utensil to remove any air bubbles. Wipe edges with a clean, damp cloth.
From epicure.com


PEACHMANGOJALAPENO CHUTNEY CANNING RECIPES
GINGERED PEACH CHUTNEY. This recipe feature some of the best fruit of the summer: Pears. I love to add this to pork roast or chops.-Marlene Wiczek, Little Falls, Minnesota. Provided by Taste of Home. Time 1h10m. Yield 3-1/2 cups. Number Of Ingredients 10. Ingredients; 4 cups chopped peeled fresh peaches: 1-1/2 cups cider vinegar: 1 cup plus 2 tablespoons packed brown sugar: 1 small onion ...
From tfrecipes.com


PEACH GINGER CHUTNEY IN THE CROCK POT RECIPES
Serve with peach-ginger chutney. See peach-ginger chutney recipe. shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+. Google Ads. Rate this recipe 0/5 (0 Votes) 1 Picture. Slow Cooker Ranch Pork Chops Crock Pot Sour Cream & Bacon... Add a photo Comment Send Print Ingredients. 3/4 cup of all-purpose-flour; 4 3/4 -inch-thick boneless pork loin …
From tfrecipes.com


CANNED CHUTNEY RECIPES: 10 BOLD AND FLAVORFUL CHUTNEYS YOU ...
2021-06-30 Sweet peaches paired with zesty ginger and spicy chilis make this peach chutney a knock-out. Pair with pork chops, or use as a spread on grilled cheese sandwiches (via Food and Wine). 4) Peach, Pear and or Apple Allspice Chutney. This versatile recipe works well with either peach, pear, or apples—so use up whatever you have the most of ...
From rusticwise.com


GINGER-PEACH CHUTNEY RECIPE | MYRECIPES
Directions. Peel and halve peaches. Toss together peach halves, shallot, and olive oil. Grill peach halves and shallots over 400° to 500° (high) heat, covered with grill lid, 4 minutes on each side. Remove from grill; cool 10 minutes. Coarsely chop peaches and shallot. Combine with sugar, vinegar, ginger, salt, and dried crushed red pepper.
From myrecipes.com


GINGERED PEACH CHUTNEY RECIPES
Gingered Peach Chutney Recipes 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. Ingredients; 2 large onions, chopped: 1 tablespoon vegetable oil: 3 …
From tfrecipes.com


10 BEST INDIAN PEACH CHUTNEY RECIPES | YUMMLY
2021-09-25 Curried Chicken Salad with Peach Chutney KinFolk Recipes ground ginger, diced onion, pepper, raisins, plain yogurt, chopped pecans and 11 more Asian Shrimp with Mango & Peach Chutney …
From yummly.com


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