FRESH FRUIT CHUTNEY
Chutney is a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles. Try the combination of nectarines and dried cherries or blueberries and dried apricots or cherries and golden raisins. Serve alongside simple roasted meat or pan-seared tofu steaks.
Provided by Carolyn Malcoun
Categories Diabetic Low-Carb Vegetarian Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
- If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.1 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, Sodium 24.7 mg, Sugar 4.1 g
PEACH-JALAPEñO CHUTNEY
Recipe from Texas chef Dean Fearing of Mansion on the Turtlecreek. He recommends serving it with a barbeque rubbed chicken breast. It is also terrific poured over a block of cream cheese and served with crackers for an easy appetizer.
Provided by Susie D
Categories Chutneys
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and pit all peaches.
- Medium dice 3 peaches and place in bowl and set aside.
- Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
- Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
- Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.
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.
SPICY PEACH CHUTNEY
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
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
FRESH PEACH CHUTNEY
Steps:
- Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
- Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
JALAPENO-PEAR CHUTNEY
With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PEACH-CHERRY CHUTNEY
Add something tangy to your family's Asian night! Enjoy your meal with this delicious peach and cherries chutney.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 8h15m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 20, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
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PEACH JALAPEñO CHUTNEY - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)Total Time 55 minsCategory Side DishCalories 303 per serving
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent and soft (do not brown), about 5 minutes. Add minced garlic and ginger and cook 1 minute more. Add sugar, red wine vinegar, lemon juice, allspice and cloves and bring mixture to a boil, stirring to dissolve sugar. Continue to cook until reduced and thickened, about 20 minutes. Add peaches and jalapenos and cook until peaches are tender and mixture is thick, about 10 minutes.
- Ladle chutney into 4 sterilized half-pint jars, leaving ½-inch headspace. Wipe rims clean and cover with sterilized lids and rings. Process in a water bath for 10 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within a few weeks.
PEACH JALAPEñO CHUTNEY - SWEET, SPICY, AND TANGY - JO EATS
From joeats.net
4/5 (1)Total Time 50 minsCategory CondimentCalories 79 per serving
- Fill a large bowl with cold water and ice and set aside. Bring a medium pot of water to a boil. Lower peaches into the water for 30 seconds to a minute. Remove peaches using a spider or a slotted spoon and plunge immediately into your ice water bath. Let them sit for a few minutes and then peel using your hands or a paring knife. Then pit the peaches and dice. Set aside.
- Empty the pot and wipe dry. Heat the oil over medium low heat and add the onion and salt and saute until onions are golden brown and soft, about five to seven minutes.
- Add the peaches, jalapeños, vinegar, and sugar and stir to combine. Bring to a boil and lower heat to maintain a low simmer. Cook for 25-30 minutes, stirring every few minutes, until the chutney is thick and jammy. Season to taste – but be careful because it will be very hot.
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