Peachchutney Recipes

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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

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.

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 & 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

PEACH CHUTNEY



Peach Chutney image

We love in-season peaches for pies and other classic summer desserts, but there are so many other great ways to cook with them. Try this simple chutney as a delicious, tangy condiment to serve with grilled chicken or pork chops, on a cheese platter, or even on a sandwich. This is a highly versatile recipe, perfect for your summer pantry.

Provided by Food Network Kitchen

Categories     condiment

Time 5h10m

Yield about 1 1/2 cups of peach chutney

Number Of Ingredients 9

1 pound peaches (4 to 5 medium)
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 small red onion, chopped
1/4 cup golden raisins
1 tablespoon finely grated fresh ginger
2 wide strips lemon zest
1 cinnamon stick
Kosher salt

Steps:

  • Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
  • Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
  • Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

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.

PEACH CHUTNEY



Peach Chutney image

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

4 lbs ripe firm peaches
1 1/2 cups golden raisins
1 large onion, minced
1 yellow bell pepper, minced
2 jalapeno peppers, seeded and minced
1 garlic clove, minced
1/2 cup crystallized ginger, chopped
2 cups cider vinegar
3 cups brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon crushed dried red pepper flakes

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

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