Peach And Ginger Chutney Recipes

PEACH AND GINGER CHUTNEY

Peach and Ginger Chutney image

Make and share this Peach and Ginger Chutney recipe from Food.com.

Provided by dicentra

Categories Fruit

Time 30m

Yield 4-5 pounds

Number Of Ingredients 9

Ingredients

3 lbs peaches
3 ounces peaches
2 large onions
6 garlic cloves
3 small dried red chilies
2 inches piece fresh ginger
18 ounces mixed dried fruit (apricots and raisins)
4 cups cider vinegar
1 1/2 lbs light brown sugar

Steps:

Immerse peaches in boiling water and peel. Chop the flesh and discard the pits.
Chop the onions. Crush the garlic and chilies. Finely grate the ginger.
Put the peaches, onions, garlic and dried fruit in a pot. Stir in the chilies, ginger and vinegar. Stir in the sugar.
Bring slowly to a boil over low heat, stirring occasionally. Once the sugar has dissolved, increase the heat and simmer for 30-40 minutes until thick, stirring often.
Ladle the chutney into jars and seal.

Nutrition Facts : Calories 1206.8, Fat 1.8, SaturatedFat 0.2, Sodium 89.8, Carbohydrate 299.2, Fiber 17.5, Sugar 201.2, Protein 8.4

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

Ingredients

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

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