Spicy Peach Chutney Recipes

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SPICED PEACH CHUTNEY



Spiced Peach Chutney image

If you like chutney, you'll love this quick-and-spicy microwave twist on traditional versions. Sent in by Shirley Glaab in Hattiesburg, Mississippi, this tasty, tangy condiment combining onions, peaches and raisins is a great way to jazz up summer's grilled meats and chicken.

Provided by Taste of Home

Time 25m

Yield 1-1/4 cups.

Number Of Ingredients 11

1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 cups chopped peeled fresh peaches
1/3 cup raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
Pinch cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar

Steps:

  • In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender. , Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

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

SPICY PEACH CHUTNEY



Spicy Peach Chutney image

When the peaches were in season in Texas, we always drove up to Fredricksburg in the Hill Country, to buy lugs and lugs of tree-ripe peaches. My Grandma was in charge of the canning, with Mom & I enlisted as kitchen scut peelers and jar sterilizers. I really believe her spiced peaches are what started my love of all things *spicy*. Here is a great chutney recipe that I got from one of our South Indian chefs--but I substituted peaches...pears are yummby too. This is incredible with any meat curry, roasted or bbq meat, or heck...over vanilla ice cream :)

Provided by ashkani

Categories     Chutneys

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 13

4 lbs firm ripe peaches (blanched, peeled, and cut into 1/2-inch cube)
1 cup thinly sliced onion
3 tablespoons vinegar
1/4 cup brown sugar
2 teaspoons salt
1 garlic clove, minced
3 tablespoons oil (ghee, coconut, or sesame, prepfered)
1 tablespoon coriander seed
2 teaspoons fennel (whole)
5 -6 dried red chilies
1 1/2 teaspoons black mustard seeds
1/2 teaspoon ground cumin
1 teaspoon cinnamon, ground

Steps:

  • Heat the oil over medium fire, and add whole spices.
  • cook a few minutes, until the mustard seeds start to pop.
  • add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).
  • add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
  • lower heat and cook until sticky.
  • watch and stir, you don't want it to burn, just reduce and get more tight.
  • you could can to extend the deliciousness, or store in fridge for several days.

Nutrition Facts : Calories 545.7, Fat 19.2, SaturatedFat 2.4, Sodium 1880.2, Carbohydrate 95.8, Fiber 13.1, Sugar 79.4, Protein 8.7

SPICED PEACH & PEPPER CHUTNEY



Spiced peach & pepper chutney image

This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries

Provided by Good Food team

Categories     Condiment

Time 1h30m

Yield Makes 4 x 500ml jars

Number Of Ingredients 13

2 tbsp sunflower oil
3 onions , finely chopped
thumb-sized piece ginger , finely chopped
1 tbsp yellow mustard seeds
2 tsp coriander seeds , lightly crushed
1 tsp turmeric
½ tsp ground cloves
½ tsp chilli flakes
3 red peppers , deseeded and diced
400ml white wine vinegar
400g granulated sugar
100g sultanas
1kg peaches , stoned and chopped

Steps:

  • Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins.
  • Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften.
  • Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.

Nutrition Facts : Calories 22 calories, Carbohydrate 1 grams carbohydrates, Sugar 5 grams sugar

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