Real South African Peach Chutney Recipes

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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.

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



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.

SOUTH AFRICAN FRUIT CHUTNEY



South African Fruit Chutney image

Fruit chutney is a condiment that is often used as an ingredient in South African kitchens. This recipe includes peaches, apricots, and raisins.

Provided by Freda Muyambo

Categories     Condiment     Dinner     Brunch     Lunch     Side Dish     Condiment

Time 2h20m

Number Of Ingredients 10

1/2 pound/250 grams dried apricots
1 1/2 cups water (boiling)
1 pound/500 grams peaches
1 pound/500 grams red onions
1/2 pound/250 grams raisins
1 pound/500 grams sugar
8 ounces/250 milliliters vinegar
2 teaspoons chili powder
2 teaspoons coriander
2 teaspoons salt

Steps:

  • Gather the ingredients.
  • Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
  • Chop the apricots into chunks, reserving the soaking water.
  • To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
  • Chop the peaches into large chunks, discarding the pits.
  • Chop or dice the onions.
  • Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
  • Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
  • Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
  • Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
  • Enjoy.

Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 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.

SOUTH AFRICAN CHUTNEY CHICKEN



South African chutney chicken image

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
  • Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium

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