Peach Jalapeño Chutney Recipes

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PEACH-JALAPEñO CHUTNEY



Peach-Jalapeño Chutney image

Recipe from Texas chef Dean Fearing of Mansion on the Turtlecreek. He recommends serving it with a barbeque rubbed chicken breast. It is also terrific poured over a block of cream cheese and served with crackers for an easy appetizer.

Provided by Susie D

Categories     Chutneys

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

5 peaches, ripe
2 jalapenos, stems removed, diced
1 tablespoon ginger, finely diced
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Steps:

  • Peel and pit all peaches.
  • Medium dice 3 peaches and place in bowl and set aside.
  • Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
  • Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
  • Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

PEACH CHUTNEY



Peach Chutney image

Provided by Food Network

Categories     condiment

Yield 2 1/2 cups

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon finely chopped garlic
2 shallots finely diced
1 jalapeno pepper, seeded and diced
1 1/2 pounds fresh peaches, blanched and diced
1/2 cup sugar
1/4 cup brandy
1/2 cup cider vinegar
Salt and pepper

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.

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.

PEACH/MANGO/JALAPENO CHUTNEY (CANNING RECIPE)



Peach/Mango/Jalapeno Chutney (canning recipe) image

I don't know about you, but for me, there is nothing in the world that taste as good as the summer bounties you have lovingly prepared. Especially in the dead of winter, yes?? I adore peaches, and am very partial to mangoes as well... now throw in a jalapeno and I will... what do my amazing Southern Belle's say?? Oh yes, "stand...

Provided by Didi Dalaba

Categories     Other Sauces

Time 40m

Number Of Ingredients 10

4 c peaches, skins removed and pitted, diced
1 mango, skin and pit removed, diced
4 jalapeno peppers, seeds and membranes removed, diced fine
1 large onion diced
2 Tbsp fresh ginger root finely chopped
1 pkg sure jel for fruits and veggies
1/2 c apple cider vinegar
3/4 c brown sugar
1 1/2 tsp salt
pinch of pepper

Steps:

  • 1. Wash and dry your canning jars and lids. Place a large saucepan on stove with water and bring water to a hard boil. Reduce heat and place your jars and lids only not your rings in to sterilize them, leave them be. Prepare your fruits by cleaning and dicing them.
  • 2. In a medium stainless steel saucepan, add your ingredients.
  • 3. Bring to a simmer and simmer for 10 minutes till onions have softened. Chutney is done, so you can either transfer the mixture to a container when cool and keep in fridge to use within 1 week, or.... cover and keep chutney hot for canning, instructions below. Using tongs, (or if you have a canner, the jar lifter) take out the sterilized jars and lids from the water bath and dry them. Bring temperature up to high and let the water boil again. Working quickly, you want hot jars and a hot mixture. Fill your sterilized jar with the chutney mixture leaving 1/4 - 1/2 inch of head space. Center lids on jars and then using the rings, tighten them. You want a good seal. Place jars in the water bath (water should be well above 2 inches over the jars), and boil them for approximately 10 minutes. Remove from bath and let cool. Once cool, using your fingertip, press on the lid, it should be firmly in place. Yield: 5 half pint jars

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