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.
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
LUCY'S TOMATO AND PEACH CHUTNEY
A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Provided by Lucy Danylewich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 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.
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
MANGO PEACH CHUTNEY
A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar. This recipe comes from the Moosewood Restaurant's Low-Fat Favorites cookbook! :)
Provided by Sharon123
Categories Asian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
- Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
- Cool or chill before serving.
- This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
- If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
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- 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.
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