California Peach Chutney Recipes

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.

Steps:

• Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.

Steps:

• Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
• Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
• Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

Steps:

• Combine all ingredients in a 3-quart saucepan.
• Bring to a boil.
• Simmer, stirring frequently, 30 minutes or until thickened.
• Wash 5 (1/2 pint) jars in hot soapy water; rinse.
• Keep hot until needed.
• Prepare self-sealing lids as manufacturer directs.
• Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch headspace.
• Release trapped air.
• Wipe rim of jar with a clean damp cloth.
• Attach self-sealing lid.
• Repeat with remaining jars.
• Place filled jars on a rack in a large pot of boiling water.
• Water should cover jars 1 to 2 inches and have an additional 2 inches for boiling space.
• Cover pot.
• Bring water to a boil.
• At sea level, boil 10 minutes.
• For every 1000 feet altitude, add one minute to boiling time.
• Store up to 1 year.