Spicy Peach Chutney Recipes

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SPICED PEACH CHUTNEY

If you like chutney, you'll love this quick-and-spicy microwave twist on traditional versions. Sent in by Shirley Glaab in Hattiesburg, Mississippi, this tasty, tangy condiment combining onions, peaches and raisins is a great way to jazz up summer's grilled meats and chicken.

Provided by Taste of Home

Time 25m

Yield 1-1/4 cups.

Number Of Ingredients 11



Spiced Peach Chutney image

Steps:

  • In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender. , Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 cups chopped peeled fresh peaches
1/3 cup raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
Pinch cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar

SPICY PEACH CHUTNEY

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



Spicy Peach Chutney image

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

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

SPICY PEACH CHUTNEY

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



Spicy Peach Chutney image

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

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

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