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 (SWEET AND SPICY)
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
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
SPICY PEACH CHUTNEY
When the peaches were in season in Texas, we always drove up to Fredricksburg in the Hill Country, to buy lugs and lugs of tree-ripe peaches. My Grandma was in charge of the canning, with Mom & I enlisted as kitchen scut peelers and jar sterilizers. I really believe her spiced peaches are what started my love of all things *spicy*. Here is a great chutney recipe that I got from one of our South Indian chefs--but I substituted peaches...pears are yummby too. This is incredible with any meat curry, roasted or bbq meat, or heck...over vanilla ice cream :)
Provided by ashkani
Categories Chutneys
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Heat the oil over medium fire, and add whole spices.
- cook a few minutes, until the mustard seeds start to pop.
- add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).
- add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
- lower heat and cook until sticky.
- watch and stir, you don't want it to burn, just reduce and get more tight.
- you could can to extend the deliciousness, or store in fridge for several days.
Nutrition Facts : Calories 545.7, Fat 19.2, SaturatedFat 2.4, Sodium 1880.2, Carbohydrate 95.8, Fiber 13.1, Sugar 79.4, Protein 8.7
SPICED PEACH CHUTNEY
If you like chutney, you'll love this quick-and-spicy microwave twist on traditional versions. Sent in by Shirley Glaab in Hattiesburg, Mississippi, this tasty, tangy condiment combining onions, peaches and raisins is a great way to jazz up summer's grilled meats and chicken.
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 11
Steps:
- In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender. , Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.
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 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.
SPICED PEACH & PEPPER CHUTNEY
This colourful, sweet and spicy chutney makes a delicious addition to burgers, cheese boards, ham sandwiches or curries
Provided by Good Food team
Categories Condiment
Time 1h30m
Yield Makes 4 x 500ml jars
Number Of Ingredients 13
Steps:
- Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins.
- Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften.
- Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.
Nutrition Facts : Calories 22 calories, Carbohydrate 1 grams carbohydrates, Sugar 5 grams sugar
PEACH & CHILLI CHUTNEY
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
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
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