Chunky Peach Chutney Recipes

PEACH CHUTNEY

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.

DELICIOUS SPICY PEACH CHUTNEY

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.

PEACH CHUTNEY

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

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.

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.

CHUNKY PEACH CHUTNEY

Steps:

• * This mild, colorful chutney will surely be a hit at your holiday meals...yummy with pork, poultry or curried dishes. Great for bazaars, too. Drain peaches place syrup in a heavy Dutch oven. Over medium-high heat, boil syrup until about 1 cup remains.Meanwhile, chop peaches set aside. Peel and mince gingerroot (you should have about 1/3 cup). Place gingerroot and pickling spices in a piece of cheesecloth and loosely tie with a string to form a spice bag. Place in Dutch oven.Stir in peaches, sugar, vinegar, pears, raisins, onions, dates, garlic, turmeric, hot pepper and salt. When mixture comes to a full boil, reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally, until liquid is thick and syrupy. Remove spice bag.Spoon into sterilized canning jars, leaving 1/2 -inch headspace. Wipe rims, cover and process according to jar manufacturer's directions. Or spoon into desired containers, leaving 1/2 -inch headspace, cover and refrigerate up to 1 month.If processing in canning jars, purchase or make jar toppers out of fabric to cover the lids and secure with yarn or ribbon. Include the recipe - everyone will want it!

CHUNKY PEACH SPREAD

Steps:

• Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow "X" on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water 30-60 seconds or just until skin at the "X" begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches., In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes., Pour into jars. Refrigerate, covered, up to 3 weeks.

PEACH & CHILLI CHUTNEY

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.