Sweet And Tangy Peach Relish Recipes

PEACH-VIDALIA ONION RELISH

Steps:

• In a Dutch oven bring water, sugar, cider vinegar, gin, salt, mustard seeds, celery salt, crushed red pepper flakes, and bay leaves to a boil over medium-high heat.
• Add onion, peaches, garlic, and jalapeno and boil, stirring occasionally, for 15 minutes.
• Let mixture cool, and remove bay leaves. Relish can be stored in airtight containers in the refrigerator for up to 2 weeks. (Makes about 8 cups.)

QUICK FRESH PEACH CHUTNEY

Steps:

• Combine the vinegar and sugar in a medium saucepan over medium-high heat. Bring to a low boil while stirring to dissolve the sugar.
• Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt. Simmer for 10 minutes stirring periodically.
• Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
• Remove from heat and allow to stand for 15 minutes before serving. Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.

SWEET AND SPICY PEACH RELISH

Steps:

• Place the onion, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring to melt the sugar.
• Cook for about 5 - 10 minutes until the liquid thickens and has a syrup-like consistency.
• Add the salt, crushed chili flakes and cubed peaches. Stir to mix.
• Heat over medium-heat while stirring frequently until the peaches soften, and the liquid is mostly evaporated. This may take about 20 - 30 minutes.
• Scrape the relish into glass jars and serve as needed (can be stored in the fridge for about 5 - 7 days).

SWEET AND SPICY PEACH RELISH

Steps:

• In a large bowl, combine all the ingredients and mix well.
• This relish will keep, covered and refrigerated, about 4 days.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.

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.