SOUTH AFRICAN FRUIT CHUTNEY
Steps:
- Gather the ingredients.
- Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
- Chop the apricots into chunks, reserving the soaking water.
- To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
- Chop the peaches into large chunks, discarding the pits.
- Chop or dice the onions.
- Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
- Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
- Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
- Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
- Enjoy.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g
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
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
PEACH CHUTNEY
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
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.
REAL SOUTH AFRICAN PEACH CHUTNEY
A recipe as South African as sunshine, the Springboks and good wine
Provided by Absolute Design
Number Of Ingredients 13
Steps:
- To remove the stone from the peach, cut along the "seam" of the peach all the way round. Hold the peach in both hands and twist your hands in opposite directions. The two halves of the peach will easily separate. You can then remove the stone with a tea spoon or small knife.
- To remove the skin from the peach:If the peach is still firm: you can use a potato peeler to remove the skinIf the peach is soft: briefly boil the peaches in water for a few seconds only. Let the peaches cool down again. The skin should come off easily.
- Bring the vinegar to a simmer in a large pot. Add the sugar and stir to dissolve it.
- Add the onion and garlic. Let it simmer for 10 minutes.
- Add the peaches and all other ingredients. Gently bring to the boil, whilst stirring. Be careful as sauce might bubble up/superheat, leaving your stove top a sticky mess.
- When foam forms on top of the sauce, skim it off with a ladle. This is important - if you don't do this, your chutney will be opaque rather than clear.
- Gently simmer the sauce, stirring regularly. Keep an eye on the pot. You don't want to burn it. When the fruit have softened, continue to simmer until you have reached the desired consistency. The right consistency is about half-way between a jam and a tomato ketchup.
- Chutneys normally have a chunky consistency. For a smoother version, you can puree about one third to one half of the sauce with a stick blender. Just be careful not to burn yourself.
PEACH CHUTNEY
We love in-season peaches for pies and other classic summer desserts, but there are so many other great ways to cook with them. Try this simple chutney as a delicious, tangy condiment to serve with grilled chicken or pork chops, on a cheese platter, or even on a sandwich. This is a highly versatile recipe, perfect for your summer pantry.
Provided by Food Network Kitchen
Categories condiment
Time 5h10m
Yield about 1 1/2 cups of peach chutney
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
- Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
- Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.
SOUTH AFRICAN FRUIT CHUTNEY
The secret of Fruit Chutney, in fact most chutneys, is not to make it too thin, rather err on the thick side. This can be used immediately but is best if it ages.
Provided by Nyteglori
Categories Chutneys
Time 2h30m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Chop all the dried fruit except the sultanas.
- Place the fruit and water into a large mixing bowl, cover and leave overnight.
- Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.
- Simmer over low heat, stirring constantly, until the sugar has dissolved.
- Bring to the boil and then lower the heat.
- Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.
- Remember the fruit chutney needs to be relatively thick.
- Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.
- Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.
- Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
- This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes.
Nutrition Facts : Calories 4866.6, Fat 6, SaturatedFat 1.1, Sodium 468.6, Carbohydrate 1254.3, Fiber 81.7, Sugar 1113.5, Protein 28.5
More about "real south african peach chutney recipes"
SOUTH AFRICAN PEACH CHUTNEY RECIPE | DEPORECIPE.CO
From deporecipe.co
Estimated Reading Time 50 secs
PEACH CHUTNEY RECIPE - EATOUT
From eatout.co.za
PEACH CHUTNEY RECIPE - REAL FOOD FOR HEALTH & WELLNESS
From farmfreshforlife.com
CHUTNEY RECIPE - THE FAMOUS ONE | SA-AUSTIN.COM
From sa-austin.com
MRS BALLS CHUTNEY COPYCAT RECIPE - FOODLE CLUB
From foodleclub.com
PRESERVING DELICIOUS PEACH CHUTNEY - EASY CANNING …
From ruralsprout.com
SOUTH AFRICAN CHUTNEY - TRUECHRISTIAN.CHURCH
From truechristian.church
PEACH CHUTNEY | RAINBOW COOKING
From rainbowcooking.co.nz
MRS BALLS CHUTNEY - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
FRESH PEACH CHUTNEY - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
SAUCE RECIPE: PEACH AND APRICOT CHUTNEY - FOOD NEWS
From foodnewsnews.com
SOUTH AFRICAN APRICOT CHUTNEY RECIPE | DEPORECIPE.CO
From deporecipe.co
SOUTH AFRICA PEACH CHUTNEY RECIPE | DEPORECIPE.CO
From deporecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love