Best Peach Ginger Chutney Recipes

PEACH GINGER CHUTNEY

Steps:

• Prepare fruit and vegetables.
• Put in heavy saucepan and add remaining ingredients.
• Bring to a boil, stirring constantly.
• Turn heat to a simmer, cook until desired consistency.
• Ladle into hot jars leaving 1/2 inch headspace.
• Wipe rims and seal.
• Process in a water bath canner for 10 mins.

SLOW-COOKER GINGER PEACH CHUTNEY

Steps:

• 1. Combine all ingredients in a large slow cooker. Stir gently.
• 2. Cover and cook on low for 8 hours. Stir occasionally.
• 3. Ladle into sterilized jars. Leave 1/4 inch headspace. There will be some extra syrup, but avoid overfilling.
• 4. Clean rims and cover with sterilized seals and lids. Process for 15 minutes in large covered pot. Ensure lids are properly sealed.
• 5. Allow chutney 24 hours for flavours to mellow before serving. Enjoy!

PEACH-GINGER CHUTNEY WITH GOLDEN RAISINS

Steps:

• In a medium saucepan, combine 1 chopped onion (about 1 1/2 cups), 2 tablespoons finely chopped fresh ginger, 1 pound sliced frozen peaches (2 1/2 cups), 1 cup packed light-brown sugar, 1/3 cup white-wine vinegar, 1 cup water, and 1/2 cup golden raisins.
• Bring to boil; reduce heat to medium, and simmer, covered, 10 minutes. Uncover; simmer, stirring occasionally, until mixture is soft and syrupy, 15 to 20 minutes. Let cool before serving.

CHUNKY PEACH-GINGER CHUTNEY

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

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.

PORK CHOPS (FOR PEACH-GINGER CHUTNEY) RECIPE

Steps:

• Combine the flour, 1 teaspoon salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Dry the port chop with a paper towel. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaning flour. Heat the oil in a 12 inch skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 6 minutes per side (12 minutes total). Transfer the pork chop to plates, for serving. Top pork chops with peach chutney.