Best Chunky Peach Chutney Recipes

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CHUNKY PEACH-GINGER CHUTNEY



CHUNKY PEACH-GINGER CHUTNEY image

Categories     Condiment/Spread     Fruit

Yield 4 1/2 cups

Number Of Ingredients 11

2 c chopped onion
4 c fresh or frozen sliced peaches
1 c golden raisins
1 c packed lt brown sugar
1/4 c chopped crystallized ginger
1 t mustard seeds
1/2 t ground ginger
1/4 t ground cinnamon
1/4 t ground cloves
1/4 c flour
1/4 c apple cider vinegar

Steps:

  • 1. Saute onion in cooking spray for 5 minutes-until tender. 2. Place onion and next 8 ingredients into a 3 qt crockpot. Stir well. Combine flour and vinegar in a small bowl; stir with a whisk until well blended. Add to peach mixture and stir well. 3. Cover with lid; cook on low heat for 5 hours. Serve warm or chilled with grilled or roasted pork, chicken or lamb.

CHUNKY PEACH-GINGER CHUTNEY



Chunky Peach-Ginger Chutney image

If you use frozen peaches, there's no need to thaw them first. This chutney thickens as it stands, as well as when it chills. Serve the chutney warm or chilled with grilled or roasted pork, chicken, or lamb.

Provided by @MakeItYours

Number Of Ingredients 11

2 cups chopped onion
4 cups fresh or frozen sliced peeled peaches
1 cup golden raisins
1 cup firmly packed light brown sugar
1/4 cup crystallized ginger
1 teaspoon mustard seeds
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 cup cider vinegar

Steps:

  • Place a large nonstick skillet over medium-high heat. Add chopped onion, and sauté 5 minutes or until tender.
  • Place onion, peaches, and next 7 ingredients (through cloves) in a 3-quart electric slow cooker; stir well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and vinegar in a small bowl; stir with a whisk until well blended. Add flour mixture to peach mixture; stir well. Cover and cook on LOW for 5 hours.

CHUNKY PEACH CHUTNEY



Chunky Peach Chutney image

Number Of Ingredients 14

* See note below.
2 (29-ounce) cans peaches cling
1 (3-inch) piece ginger root fresh
1 tablespoon pickling spice
2 cups sugar
1 cup cider vinegar
2 pears firm, peeled and chopped
1 cup raisins
1 (8-ounce) jar cocktail onion small, drained
12 dates pitted
1 garlic large, minced
1 teaspoon turmeric ground
1 dried red pepper dried hot red pepper
1/2 teaspoon salt

Steps:

  • * This mild, colorful chutney will surely be a hit at your holiday meals...yummy with pork, poultry or curried dishes. Great for bazaars, too. Drain peaches place syrup in a heavy Dutch oven. Over medium-high heat, boil syrup until about 1 cup remains.Meanwhile, chop peaches set aside. Peel and mince gingerroot (you should have about 1/3 cup). Place gingerroot and pickling spices in a piece of cheesecloth and loosely tie with a string to form a spice bag. Place in Dutch oven.Stir in peaches, sugar, vinegar, pears, raisins, onions, dates, garlic, turmeric, hot pepper and salt. When mixture comes to a full boil, reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally, until liquid is thick and syrupy. Remove spice bag.Spoon into sterilized canning jars, leaving 1/2 -inch headspace. Wipe rims, cover and process according to jar manufacturer's directions. Or spoon into desired containers, leaving 1/2 -inch headspace, cover and refrigerate up to 1 month.If processing in canning jars, purchase or make jar toppers out of fabric to cover the lids and secure with yarn or ribbon. Include the recipe - everyone will want it!

Nutrition Facts : Nutritional Facts Serves

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