Peach Ginger Chutney Recipes

PEACH & CHILLI CHUTNEY

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.

PEACH CHUTNEY

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.

SPICY PEACH CHUTNEY

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.

DELICIOUS SPICY PEACH CHUTNEY

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.

PEACH CHUTNEY RECIPE

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.

GINGERED PEACH CHUTNEY

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.

PEACH-GINGER CHUTNEY WITH GOLDEN RAISINS

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.

PEACH GINGER CHUTNEY

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 IN INSTANT POT OR STOVETOP

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.

PEACH CHUTNEY

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.