LUCY'S TOMATO AND PEACH CHUTNEY
A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Provided by Lucy Danylewich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g
SUMMER TOMATO-PEACH CHUTNEY
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
Provided by Marisa McClellan
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 20.4 g
DR. JIM'S TOMATO-PEACH & PEAR CHUTNEY
This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath. Please note, I didn't include the time for the canning in this recipe. Back in 2000 I lived with my sister and her hubby up in Canada. In the fall we got together and made this recipe. We spent a whole day preparing the ingredients and cooking it up. Since I helped out I got a couple of jars of this delicious chutney. Its about the best I've ever tasted.
Provided by Chef Joey Z.
Categories Easy
Time 5h15m
Yield 4 jars, 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice the tomatoes, peaches and pears; you should have about 8 cups total.
- Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco.
- Bring to a boil over high heat.
- Stir in the tomatoes, reduce the heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly. About 1 hour.
- Stir in the pimentos.
- Boil gently, uncovered and stirring often until thickened. About 10-15 minutes.
- Put into prepared canning jars and store in a cool place.
- I doubt this chutney will last long, so you might want to make more.
- Bon Appetit!
Nutrition Facts : Calories 329.6, Fat 0.7, SaturatedFat 0.1, Sodium 609.1, Carbohydrate 82.6, Fiber 6.5, Sugar 72.1, Protein 2.4
TOMATO PEACH CHUTNEY
A chunky chutney of tomatoes and peaches in a sweet spiced sauce that will go well with pork chops or poultry. Adapted from a popular cooking and recipe magazine's newsletter.
Provided by Cookin Mommy
Categories Fruit
Time 1h35m
Yield 1 1/2 pints, 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients into a large saucepan.
- Stirring frequently, cook over medium heat for approximately 1 hour or until mixture has thickened.
- Ladle the chutney into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.
Nutrition Facts : Calories 97.3, Fat 0.1, Sodium 5.6, Carbohydrate 24.4, Fiber 0.9, Sugar 22.6, Protein 0.6
DR. JIM'S TOMATO, PEACH AND PEAR CHUTNEY
My brother in law invented this recipe. It is probably the best chutney I've ever eaten, no kidding! This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath....
Provided by Jo Zimny
Categories Vegetables
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Prepare your tomatoes, peaches and pears. You should have around 8 cups.
- 2. Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco sauce. Bring to a boil over high heat.
- 3. Add the tomatoes and reduce the heat to medium gentle boil uncovered and stir often until the mixture is thicker, about 1 hour. Stir in the pimentos. Boil gently for another 10-15 minutes.
- 4. Put into your prepared jars. Make sure you clean the rim of each jar so there isn't any chutney on it. Seal the jars just hand tight and process for at least 15 minutes in hot water. Store in the fridge until use.
- 5. Enjoy!
BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH CURRIED CHUTNEY
This is a KILLLER pork recipe you must try! Start this recipe a day ahead as the pork needs to marinade overnight and the peach relish needs to be prepared and chilled overnight. You can also make this recipe using thicker cut pork chops.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT25m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
- Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
- Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
- Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
- In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
- Add in curry powder and cook stirring constantly for 1 minute.
- Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
- Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
- Transfer to a bowl and cool to room temperature.
- Cover and refrigerate overnight.
- For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
- Place the pork in a glass dish and rub the marinade all over on all sides.
- Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
- IMPORTANT; bring the pork to room temperature before grilling.
- Prepare the grill to medium-hot.
- Discard any marinade in the dish, then brush the pork lightly with oil.
- Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
- Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
- Serve the grilled pork with prepared chilled peach relish.
- DELICIOUS!
Nutrition Facts : Calories 435.1, Fat 21.8, SaturatedFat 2.8, Sodium 1497.5, Carbohydrate 62.7, Fiber 8, Sugar 50.5, Protein 5
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