Peach Chutney Chicken Recipes

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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.

PEACH & CHILLI CHUTNEY



Peach & chilli chutney image

Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry

Provided by Cassie Best

Categories     Condiment, Snack

Time 1h30m

Yield Makes 2 jars

Number Of Ingredients 9

1 tbsp vegetable oil
1 onion , sliced
700g (prepared weight) firm peach (about 8), peeled and cut into small dice
6 thumb-sized red chillies , finely chopped
thumb-sized piece ginger , peeled and cut into fine matchsticks
1 tbsp cumin seed
seeds from 15 cardamom pods
200g soft light brown sugar
250ml cider vinegar

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.

Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

SWEET AND SPICY PEACH RELISH



Sweet and Spicy Peach Relish image

Here's a great recipe to use up those extra, or underripe, or overripe peaches this season - a sweet and spicy peach relish! So easy to make, doubles as a peach chutney, and can be customized to your taste! Makes about 1 3/4 cups

Provided by Dini @ The Flavor Bender

Categories     Appetizer     Side Dish

Time 50m

Number Of Ingredients 6

1 small red onion sliced
3 tbsp brown sugar
2 tbsp lemon juice (or cider vinegar)
½ tbsp crushed chili flakes (I used 1 tbsp because we love it extra spicy)
¼ tsp kosher salt (or more as needed)
1 ½ lb fresh peaches (cubed into pieces (about 6 -7 peaches))

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).

Nutrition Facts : ServingSize 1 tbsp, Calories 30 kcal, Carbohydrate 7 g, Sodium 44 mg, Sugar 6 g

CHICKEN KEBABS WITH NO-COOK PEACH CHUTNEY



Chicken Kebabs with No-Cook Peach Chutney image

Provided by Aarti Sequeira

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes
1/2 cup peanut oil or grapeseed oil
1/4 cup loosely packed fresh cilantro leaves and stems
1/4 cup lime juice (about 2 limes)
2 tablespoons ground coriander
2 teaspoons garam masala
2 small serrano peppers, seeded and stemmed
One 1 1/2-inch knob ginger, peeled and chopped
Salt and freshly ground black pepper
10 ounces fresh or frozen and thawed peach slices (about 2 cups)
1 teaspoon grated ginger
1/2 teaspoon honey
1/4 teaspoon champagne vinegar
1/8 teaspoon chaat masala, optional, plus more for seasoning
Pinch red chile flakes
2 to 3 sprigs fresh cilantro
Juice of 1 lime, plus 1/4 teaspoon zest
Salt and freshly ground black pepper

Steps:

  • For the marinade: Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
  • For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.
  • For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.
  • Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.

Nutrition Facts : Calories 486 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 188 milligrams, Sodium 452 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 45 grams, Sugar 7 grams

CHUTNEY CHICKEN



Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories     World Cuisine Recipes     African

Yield 6

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

QUICK FRESH PEACH CHUTNEY



Quick Fresh Peach Chutney image

Chutney is a wonderful addition to flavorful meats, curries and crusty bread and cheese. This Fresh Peach Chutney is whipped up in less than an hour , making it a great unexpected addition to any meal.

Provided by Toni Dash

Categories     Condiment

Time 55m

Number Of Ingredients 8

1/2 cup Apple Cider Vinegar
1/2 cup Light Brown Sugar
3/4 cup chopped Yellow Onion ((approximately 1 small onion))
1 tablespoon diced Garlic cloves
1 tablespoon peeled (, diced Ginger Root)
1/3 cup Golden Raisins
1/2 teaspoon Kosher Salt
1 1/2 pounds fresh ripe Peaches ((approximately 4-5 medium peaches), pitted, peeled and cut into small pieces)

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.

Nutrition Facts : Calories 114 kcal, Carbohydrate 28 g, Protein 1 g, Sodium 154 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

CURRIED CHICKEN SALAD WITH PEACH CHUTNEY



Curried Chicken Salad with Peach Chutney image

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.

Provided by Arrisje

Categories     Salad

Time 1h35m

Number Of Ingredients 16

1 can sliced peaches in juice (14)
¾ cup diced red pepper
¾ cup diced onion
¼ raisins
1 tsp ground cinnamon
½ tsp ground ginger
¼ cup cider vinegar
¼ cup honey
1½ cup water
salt and pepper to taste
Chicken breast
1 cup plain yogurt
½ cup mayonnaise
1 to 2 teaspoons curry powder (to taste)
4 green onions sliced
⅓ cup chopped pecans

Steps:

  • Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  • Combine all the ingredients for the chutney and simmer until the liquid is reduced by ⅔. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  • Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  • Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

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

PEACH CHUTNEY CHICKEN



Peach Chutney Chicken image

This is a really easy recipe, that kids and adults love. I serve it with basmati rice and green beans. I also use South African peach chutney that is readily available in Australia (called Mrs Balls or Wellingtons).

Provided by Kalice

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

6 chicken breasts (I like to halve larger ones)
0.5 (4 ounce) jar peach chutney (more if you like a lot of sweet sauce)
1 tablespoon grainy mustard
1 cup of grated cheddar cheese

Steps:

  • Preaheat oven to 180c/350f.
  • Combine peach chutney and mustard.
  • Place chicken breasts in a single layer in a greased baking dish, I use a Lasagne dish.
  • Cover chicken with chutney mixture, then sprinkle cheese over.
  • Cover with foil and bake for 20 minutes.
  • Uncover and bake for a further 5-10 minutes until juices run clear.

Nutrition Facts : Calories 326.9, Fat 19.7, SaturatedFat 7.8, Cholesterol 112.6, Sodium 236.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 35

FRESH PEACH CHUTNEY



Fresh Peach Chutney image

My homemade Fresh Peach Chutney is a versatile, gently spiced condiment that goes perfectly with many foods. When peaches are in season, I like to use them in as many ways as possible. So, if you find yourself with an abundance of fresh peaches, this is a great way to preserve some.

Provided by Alexandra

Categories     Chutney     Condiment     Sauce

Time 1h40m

Number Of Ingredients 12

1 1/2 kg (3.3 lb) peaches (See Note 1)
3 3/4 cups (750 gm) brown sugar
1 cinnamon stick
1 tsp yellow mustard seeds
2 tsp ground ginger
8 whole cloves (See Note 2)
1/2 cup (90 gm) sultanas/golden raisins
2 tsp sea salt
2 long red chillies - seeds removed and finely chopped (See Note 3)
3 cups (750 ml) apple cider vinegar
2 Granny Smith apples - unpeeled and grated
3 medium red onions - finely chopped

Steps:

  • Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher. Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes. See Note 4.
  • To peel the peaches, half fill a medium sized saucepan with water and bring it to the boil.Meanwhile, prepare a medium sized bowl of iced water.
  • Make a cross incision on the base of the peaches and place them in the boiling water for approximately 20 seconds.
  • Remove the peaches with a slotted spoon and place in the iced water bath to stop the cooking process.Remove the peach from the iced water when it is cool enough to handle. Use a small, sharp knife to peel the skin. It will easily peel off.
  • Cut the peach in half, cutting around the pit using the natural indentation of the peach as a guide. Gently twist the halves in opposite directions to separate them.Carefully remove the pit with a sharp, pointed knife and discard the pit. Remove any bruises.
  • Cut the peaches into large chunks. (About 2.5cm or 1 inch)
  • Place all the ingredients into a large, non-reactive saucepan or stockpot. See Note 5.Stir over medium-high heat until the sugar dissolves.
  • Bring the chutney to boiling point and boil vigorously for one hour, stirring from time to time. Toward the end of the cooking time, the liquid will have reduced, and you will need to stir the chutney more frequently to avoid it catching and burning.
  • Be aware that as the liquid reduces, the mixture may bubble and spit and you need to take great care. I suggest that to be on the safe side, you wear a garment with long sleeves to protect yourself and use a long handled wooden spoon.
  • After one hour, remove the saucepan from the heat and stand for 10 minutes to allow the fruit to settle. Remove and discard the cinnamon stick.
  • Remove your sterilised jars from the oven, and whilst they are still hot, fill with the chutney and seal the jars immediately.
  • When the jars are cool enough to handle, remove any spills on the outside of the jars and label and date the chutney. Store it in a cool, dark, dry location. The chutney will keep for about one year. (See Note 6.)Set it aside for a minimum of one week, ideally two-four weeks. This will allow the flavours of the chutney to amalgamate and the vinegar to mellow.When removing chutney, always use a clean, dry spoon to avoid spoilage. Being extra cautious, I always store a jar in the fridge once it is opened.

Nutrition Facts : Calories 901 kcal, Carbohydrate 223 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 995 mg, Fiber 9 g, Sugar 206 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

PEACH CHUTNEY



Peach chutney image

This peach chutney takes mere minutes to make, with a delicious balance of fruitiness and warm spices.

Provided by Caroline's Cooking

Categories     Condiment

Time 17m

Number Of Ingredients 9

1/4 onion
2 peaches (1 1/4 cups/220g peeled and small dice)
1 tsp fresh ginger (finely diced)
1 clove garlic (small/med)
1/2 tbsp vegetable oil ((approx))
1/4 tsp cinnamon
1/4 tsp ground cardamon
1 tbsp brown sugar
2 tbsp apple cider vinegar

Steps:

  • Finely dice the onion, peach, garlic and ginger.
  • Warm the oil and add the onion, garlic and ginger. Soften the onion slightly.
  • Add the cinnamon, cardamon, sugar and vinegar and stir to dissolve sugar.
  • Add the peach, mix, then allow to cook around 5-10 minutes. The sauce will become a little thick but still have chunks of peach.
  • Allow to cool and keep refrigerated until needed.

Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

PEACH CHUTNEY (SWEET AND SPICY)



Peach Chutney (Sweet and Spicy) image

A peach chutney that is sure to delight! Sweet and spicy, it has just the right amount of gingery kick. Use it for pork chops or spread on poultry. How to cook a delicious chutney every time with step-by-step photos.

Provided by Veena Azmanov

Categories     Appetizer     condiments     Sides

Time 35m

Number Of Ingredients 13

1 lb Peaches ((semi-ripe) chopped )
1 cup White sugar
1 red chili (fresh)
1 tbsp Ginger sliced
1/2 tsp Lemon zest
1 Star anise
1/2 bay leaf
2 Cardamom pods
3 Cloves
5 back peppercorns
2 tbsp Vinegar
1/4 tsp Salt
1 tsp Chilly flakes ((optional))

Steps:

  • Peaches - Sore an X at the bottom of the peaches and drop them in hot boiling water. Blanch them for 3 to 5 minutes. Let cool for 5 minutes then peel and roughly chop them.Pro tip - scoring an X at the bottom will make it easier to peel them as the skin shrinks.
  • Combine - In a medium saucepan or small skillet over medium heat add all the ingredients except chili flakes. Pro tip - I find adding the chili flakes later preserves the color of the peaches.
  • Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes.Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
  • Mash - Use a potato masher to mash the fruit. Reduce the heat to a low simmer or medium-low. Pro tip - mashing the fruit will help squeeze all the juice from the fiber of the fruit.
  • Simmer - Continue to cook on a low simmer for 10 to 20 minutes. Then add the chili flakes and continue to simmer for another 10 minutes until thick. Pro tip - to make it less spicy omit the chili flakes. You can even throw in a handful of raisins for added sweetness.
  • Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

Nutrition Facts : Calories 99 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 62 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

PEACH CHUTNEY



Peach Chutney image

Provided by Food Network

Categories     condiment

Yield 2 1/2 cups

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon finely chopped garlic
2 shallots finely diced
1 jalapeno pepper, seeded and diced
1 1/2 pounds fresh peaches, blanched and diced
1/2 cup sugar
1/4 cup brandy
1/2 cup cider vinegar
Salt and pepper

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.

More about "peach chutney chicken recipes"

SPICED PEACH CHUTNEY | FRUIT RECIPES | JAMIE OLIVER
spiced-peach-chutney-fruit-recipes-jamie-oliver image
2015-09-16 Place the pan back on the heat and add a splash of olive oil. Add the onion, ginger and basil stalks to a pan, cover with a lid and cook gently for …
From jamieoliver.com
Servings 16
Calories 119 per serving
Category Jamie's Cook And Save
  • 1. Preheat a barbecue or griddle pan until screaming hot. Meanwhile, halve and de-stone the peaches, then grill, cut-side up, for 3 to 4 minutes, or until the skin is charred and the fruit is starting to soften – you may need to work in batches. Carefully lift off the grill and place skin-side up on a tray to cool. Once cool enough to handle, pinch off and discard the skins. 2. Prick the chillies with the tip of a knife and grill on all sides until blackened and blistered all over. Place in a mixing bowl, cover with clingfilm and leave to cool. Next, peel and finely chop the onion and ginger, then pick the basil leaves and finely chop the stalks. Place a large pan on a medium heat and add the cumin and cloves. Toast lightly for a few minutes, or until smelling fantastic, then tip into a pestle and mortar and bash to a powder. Place the pan back on the heat and add a splash of olive oil. Add the onion, ginger and basil stalks to a pan, cover with a lid and cook gently for 10 to 15 minut
  • Jamie's Tip: If you’re saving your chutney or giving it as a gift, you’ll need to sterilise the jar first. Preheat the oven to 110°C/225°F/gas ¼. Wash the jars in warm, clean, soapy water and pop upside-down on a clean baking tray. Place in the oven for 10 minutes, then use a clean cloth to take them out before filling them with the chutney and sealing them up.


EASY PEACH CHUTNEY - TASTES BETTER FROM SCRATCH
easy-peach-chutney-tastes-better-from-scratch image
2020-07-21 Storing Peach Chutney: Store chutney in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe …
From tastesbetterfromscratch.com
3.2/5 (7)
Calories 169 per serving
Category Appetizer, Main Course, Side Dish
  • Peel and slice the peaches and add them to a large pot pot with all other ingredients except the pectin.
  • Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.


GRILLED CHICKEN WITH PEACH CHUTNEY GLAZE - CHEERY …
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2015-11-05 Toss chicken with mixture and refrigerate for at least 1 hour or overnight. Blend the chutney and peaches in a food processor. Place in 2 …
From cheerykitchen.com
Cuisine American
Category Entree
Servings 8
Total Time 30 mins


15 MINUTE SKILLET CHICKEN CURRY WITH PEACH CHUTNEY - …
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2014-07-29 Instructions. Cook the onion in olive oil in a large skillet. When the onion is starting to soften, add the bell pepper. Cook over medium heat for 2-3 …
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Estimated Reading Time 1 min


QUICK PEACH CHUTNEY RECIPE - NO SPOON NECESSARY
2021-08-30 This Quick Peach Chutney recipe is made with 6 ingredients and ready in 30 minutes or less! It’s the perfect way to use up those juicy summer peaches (or any stone …
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5/5 (13)
Calories 90 per serving
Category Appetizer, Snack, Starter
  • In a medium saucepan, heat the oil over medium heat. Add in the onion and chile pepper. Cook, stirring occasionally, until softened about 2-3 minutes. Add in the peaches (SEE NOTES) and sauté, about 2 minutes.
  • Add in the bourbon (or extract), lime juice, vinegar and sugar. Season with salt. Bring to a boil and immediately reduce to a simmer. Cook, stirring occasionally, until fruit is softened, about 10-12 minutes.
  • In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch mixture to the pan. Stir to combine. Continue to gently simmer for 3-5 minutes or until the chutney is thickened to desired consistency.
  • Remove the pan from heat and stir in the basil. Taste and adjust for seasoning with salt and pepper. Allow to cool on the counter before serving, or transfer to a container, cover and chill until ready to serve.


ROASTED CHICKEN BREAST WITH PEACH CHUTNEY AND CILANTRO ...
2012-03-14 In a medium skillet, cook all the ingredients of the chutney for 10 minutes while stirring until desired consistency. Pour into bowl and cool. Sauté the chicken breasts in olive …
From jamiegeller.com
Servings 4
Category Dinner, Main
  • In a medium skillet, cook all the ingredients of the chutney for 10 minutes while stirring until desired consistency.
  • Pour into bowl and cool. Sauté the chicken breasts in olive oil on both sides and season with salt and pepper.


PEACH CHUTNEY RECIPE - GRACE PARISI | FOOD & WINE
2013-12-07 Grace Parisi's gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing …
From foodandwine.com
5/5 (420)
Category Chutney
Servings 2.5
Total Time 2 hrs
  • Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.
  • In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
  • Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.


SLOW COOKER PEACH CHUTNEY | VEGAN AND KETO FRIENDLY ...
2019-07-29 Looked at peach chutney recipe several times, does not include peaches in the ingredients. Was this purposely or to use pineapple in a peach chutney. Want to make but …
From twosleevers.com
5/5 (4)
Total Time 4 hrs 35 mins
Category Sauces
Calories 18 per serving
  • Dice all the ingredients. To get an even chop, I often use either this push chopper, or this pull chopper.
  • Place all ingredients in a 1.5 quart slow cooker. I tested this recipe in this slow cooker. Since they all vary so much with respect to temperatures, you may need to check yours from time to time.
  • Remove the lid and allow the chutney to cook for another 30 minutes, to allow some water to evaporate and thicken


PEACH CHUTNEY RECIPE | MYRECIPES
2007-05-14 Directions. Instructions Checklist. Step 1. Combine first 6 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in jalapeño. Simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro and juice. Cool to room temperature.
From myrecipes.com
Servings 4
Calories 57 per serving


SPICY JERK CHICKEN WITH PEACH CHUTNEY - THE PEACH TRUCK
Prepare the peach chutney first. Add the vinegar, lemon juice, sugar and brown sugar to a medium saucepan and bring to a boil over medium-high heat. Once boiling, add all remaining chutney ingredients except peaches and stir. Bring this mixture back to a boil and reduce heat to a simmer. Continue to simmer for 15 minutes, stirring every few minutes. Add the peaches and …
From thepeachtruck.com
Author Stephen Rose


PEACH CHUTNEY CHICKEN SALAD - 15 MINUTE MEAL - EAT AT HOME
2014-08-26 This is some of the best chicken salad I think I’ve ever eaten. The addition of peach chutney and curry powder really elevates this stand-by.. The Peach Chutney gets made in the slow cooker and then frozen in small batches. I’ve loved having it in the freezer. I’ve made 15 Minute Chicken Curry Skillet using the chutney several times already.. You can have this …
From eatathomecooks.com
Estimated Reading Time 50 secs


PEACH CHUTNEY | BLUE FLAME KITCHEN
2020-07-24 Directions. Add all ingredients to a non-reactive Dutch oven. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until thickened, about 3 hours. Ladle into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles with a …
From atcoblueflamekitchen.com
Servings 5
Calories 27 per serving
Category Preserving


PEACH CHUTNEY CHICKEN | RECIPE - WORLD FOOD AND WINE
Recipes; Peach chutney chicken; Peach chutney chicken. Description. Capture the essence of autumn and revive the summer flavors with this recipe for chicken with peach chutney. Seasonal cooking at its best. Ingredients. 4 pce chicken (skinless, boneless chicken breast fillets) 2 T butter. 3 T scallion (sliced) 12 c peach (peeled, chopped peaches, about 6 whole) 1 …
From worldfoodwine.com
Cuisine <a Href="/Usa" Hreflang="En">USA</A>
Servings 8


EASY PEACH CHUTNEY RECIPE (REFINED SUGAR-FREE, GLUTEN-FREE)
2021-08-03 Or, want something unique to serve up with your veggie burgers or roast chicken dinner. This peach chutney seems to effortlessly elevate everything it is served with. My daughter and I love this peach chutney because: • It is so easy to make, • It is sweet, savory, and well-spiced, • It is gluten-free and refined sugar-free, • It can be made in less than 10 minutes, …
From savoryspin.com
5/5 (7)
Total Time 11 mins
Category Chutneys, Sauces, Dressings
Calories 59 per serving


BAKED CHICKEN WITH SPICY PEACH CRANBERRY CHUTNEY OVER ...
2015-08-22 2. As the chutney cooks, prepare the chicken: Pre-heat the oven at 350°F. 3. Clean your tenderloins, remove access water and place in a large food storage bag. 4. Add all dry and wet ingredients for the chicken to the storage bag. Carefully seal contents and proceed to toss the chicken and seasonings well. 5.
From lifeisabowlofpasta.com
5/5 (1)


GRILLED CHICKEN WITH PEACH CHUTNEY RECIPE - RELATIVE REDHEAD
2018-08-04 This grilled chicken topped with peach chutney will prove to you that peaches can pack some refreshing, juicy flavors that can really elevate a simple summer dish. Ingredients Chicken. 4 chicken thighs 1 teaspoon minced curly parsley (or dry) 1 lemon, zested 2 tablespoons olive oil 1 garlic clove, minced Pink Himalayan salt Black pepper. Chutney. …
From relativeredhead.com
Estimated Reading Time 2 mins


PEACH CHUTNEY CHICKEN RECIPE - FOOD NEWS
Peach Chutney Chicken Recipe. Coat the chicken breast tenderloins with the seasoning and marinate in the refrigerator for 1 hour. Preheat the grill to medium-high. Remove the chicken from the refrigerator and place on skewers. Grill for 3-4 minutes on each side or until the chicken is cooked through. Transfer chicken skewers to a serving platter and serve with peach …
From foodnewsnews.com


10 BEST INDIAN PEACH CHUTNEY RECIPES | YUMMLY
2022-03-20 Curried Chicken Salad with Peach Chutney KinFolk Recipes honey, ground ginger, salt, chopped pecans, red pepper, plain yogurt and 11 more Asian Shrimp with Mango & Peach Chutney Platter Talk
From yummly.com


PEACH CHUTNEY RECIPE JAMIE OLIVER WITH INGREDIENTS ...
Peach Chutney Recipe Jamie Oliver PEACH CHUTNEY. Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken. Provided by Martha Stewart. Categories Food & Cooking Quick & Easy Recipes. Time 30m. Yield Makes 2 1/2 cups. Number Of Ingredients 9. Ingredients ; 1 1/2 pounds peaches: 1 tablespoon …
From tfrecipes.com


INDIAN CHICKEN CURRY WITH PEACH CHUTNEY - A YEAR AT THE TABLE
2011-12-04 The chutney is a cherished recipe from my Mother in law who in addition to being a successful working woman, was an excellent cook. Be sure to make it because it goes so well with the curry. The condiments you serve with the curry are a free for all. I always include chopped peanuts, green onions, coconut and bananas. Cooked brown or white Basmati is my …
From ayearatthetable.com


PEACH CHUTNEY - CANADIAN LIVING
2005-07-14 Add peaches, sugar, raisins and vinegar; bring to boil, stirring. Reduce heat to medium; simmer, uncovered and stirring often, until reduced to 8 cups (2 L) and thick enough to mound on spoon, 1 hour. Pour into four 2-cup (500 mL) sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and clean bands.
From canadianliving.com


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