Chunky Peach Ginger Chutney Recipes

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.

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.

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.

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.