Best Raisin Peach Chutney Recipes

RAISIN PEACH CHUTNEY

Raisin Peach Chutney image

For me a chutney is a versatile condiment that can be used with almost any kind of meat, or as a spread or.... This one is no exception!

Provided by Sydney Mike

Categories Chutneys

Time 25m

Yield 4 cups, 18 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can peach slices, drained
1/4 cup golden raisin
1/4 cup dried apricot, diced
1/4 cup light brown sugar
1 (8 ounce) can crushed pineapple
1 small onion, chopped
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon crushed red pepper flakes
1/4 cup slivered almonds

Steps:

In a large sauce pan, combine all the ingredients EXCEPT the almonds.
Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
Remove from heat, & fold in almonds.
Serve warm or chilled.

Nutrition Facts : Calories 41.1, Fat 0.8, SaturatedFat 0.1, Sodium 66.4, Carbohydrate 8.6, Fiber 0.6, Sugar 7.3, Protein 0.6

PEACH CHUTNEY

Peach Chutney image

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

Ingredients

2 large onions, chopped
1 tablespoon vegetable oil
3 large peaches, peeled and cubed
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup raisins
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
8 tablespoons vinegar, divided
2 tablespoons lemon juice

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.

FRESH PEACH CHUTNEY

Fresh Peach Chutney image

Provided by Michael Lomonaco

Categories Condiment/Spread Garlic Ginger Vinegar Raisin Peach Fall Jalapeño Simmer

Yield Makes 2 1/2 cups

Number Of Ingredients 11

Ingredients

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Steps:

Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

RAISIN CHUTNEY

Raisin Chutney image

We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!

Provided by Seebee

Categories Chutneys

Time 10m

Yield 5-10 serving(s)

Number Of Ingredients 6

Ingredients

1 cup raisins
1 tablespoon chopped fresh ginger
1/2 teaspoon cayenne (fresh ground black pepper also is really good instead)
1/2 teaspoon salt
4 tablespoons water
1/2 lemon

Steps:

Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
Keeps for about 2 weeks in the refrigerator.

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