Best Chilli Peach Chutney Recipes
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
CHILLI PEACH CHUTNEY
This came about because I made some peach chutney that was too jam-like, so no-one would eat it. I had a recipe for apricot salsa to serve with baked brie, so I used the peach chutney instead. I originally used some onion marmalade I had in the fridge, but it works equally well without. I have to keep making it as it is used very quickly (it goes especially well with cheese), but it keeps for weeks in the fridge.
Provided by laurachristie
Categories Fruit
Time 1h20m
Yield 2-4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 425F and roast the red pepper (the chillies too if you want) until the skin is blackened. Put into a plastic bag (or wrap in plastic) and leave for 10-15 minutes.
- Meanwhile, peel the peaches and chop really small (unless you prefer it chunky) and put into a large saucepan with the onions, mustard seeds and vinegar. Bring to a simmer.
- Peel the skin off the red pepper and deseed (peel the chillies too if you roasted them). Chop the red pepper and chillies finely (a food processer works best here), and add to the saucepan.
- Add 10 oz sugar and some salt and simmer the mixture until it has the consistency of runny jam.
- Taste and add more salt if needed. This is the point to add more sugar, if needed, and some lemon juice to taste.
- Pour into warm sterilised jars, cover and leave to cool before refrigerating.
Nutrition Facts : Calories 827.4, Fat 2.6, SaturatedFat 0.2, Sodium 16.3, Carbohydrate 200.9, Fiber 9.7, Sugar 187, Protein 7
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