Peach Cherry Chutney Recipes

PEACH-CHERRY CHUTNEY

Steps:

• Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
• Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.

CHERRY CHUTNEY

Steps:

• Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.

PEACH CHUTNEY

Steps:

• Peel, pit, and cut peaches into 1/2-inch chunks; set aside. Heat oil in a small saucepan over medium heat. Cook onion until soft, 5 minutes. Add garlic and red-pepper flakes; cook 1 minute.
• Stir in vinegar, sugar, and cherries; season with salt and pepper. Bring to a boil; reduce heat, and simmer until syrupy, about 5 minutes.
• Add peaches; simmer until soft, 5 to 10 minutes. With a wooden spoon, mash some peaches against side of pan; thin with 2 to 4 tablespoons water, if needed. Cool completely. Serve with grilled meat or poultry.

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.

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.

CHUNKY CHERRY & PEACH PRESERVES

Steps:

• In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

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.

PEACH MUSTARD CHUTNEY

Steps:

• Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork.

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, CHERRY AND POBLANO CHILI CHUTNEY

Steps:

• In a large kettle, combine cider vinegar and red onions and bring to a boil.
• Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
• Let cool, discard cinnamon and serve.
• You can also cover and chill.
• Refrigerate and use as needed.
• Will keep for up to one month.

PEACH GINGER CHUTNEY

Steps:

• Prepare fruit and vegetables.
• Put in heavy saucepan and add remaining ingredients.
• Bring to a boil, stirring constantly.
• Turn heat to a simmer, cook until desired consistency.
• Ladle into hot jars leaving 1/2 inch headspace.
• Wipe rims and seal.
• Process in a water bath canner for 10 mins.