Best Spiced Peach Pepper Chutney Recipes

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SPICY PEACH CHUTNEY



Spicy Peach Chutney image

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

4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
½ cup chopped onion
5 ounces chopped preserved ginger
1 ½ tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
¼ cup pickling spice

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

SWEET AND SPICY PEACH RELISH



Sweet and Spicy Peach Relish image

Here's a great recipe to use up those extra, or underripe, or overripe peaches this season - a sweet and spicy peach relish! So easy to make, doubles as a peach chutney, and can be customized to your taste! Makes about 1 3/4 cups

Provided by Dini @ The Flavor Bender

Categories     Appetizer     Side Dish

Time 50m

Number Of Ingredients 6

1 small red onion sliced
3 tbsp brown sugar
2 tbsp lemon juice (or cider vinegar)
½ tbsp crushed chili flakes (I used 1 tbsp because we love it extra spicy)
¼ tsp kosher salt (or more as needed)
1 ½ lb fresh peaches (cubed into pieces (about 6 -7 peaches))

Steps:

  • Place the onion, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring to melt the sugar.
  • Cook for about 5 - 10 minutes until the liquid thickens and has a syrup-like consistency.
  • Add the salt, crushed chili flakes and cubed peaches. Stir to mix.
  • Heat over medium-heat while stirring frequently until the peaches soften, and the liquid is mostly evaporated. This may take about 20 - 30 minutes.
  • Scrape the relish into glass jars and serve as needed (can be stored in the fridge for about 5 - 7 days).

Nutrition Facts : ServingSize 1 tbsp, Calories 30 kcal, Carbohydrate 7 g, Sodium 44 mg, Sugar 6 g

SPICY PEACH CHUTNEY



Spicy Peach Chutney image

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

4 lbs firm ripe peaches (blanched, peeled, and cut into 1/2-inch cube)
1 cup thinly sliced onion
3 tablespoons vinegar
1/4 cup brown sugar
2 teaspoons salt
1 garlic clove, minced
3 tablespoons oil (ghee, coconut, or sesame, prepfered)
1 tablespoon coriander seed
2 teaspoons fennel (whole)
5 -6 dried red chilies
1 1/2 teaspoons black mustard seeds
1/2 teaspoon ground cumin
1 teaspoon cinnamon, ground

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

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

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.

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