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- 4 tablespoons vegetable oil
- 1 medium sweet onion (such as Vidalia or Maui), chopped
- 1 1" piece ginger, peeled, julienned
- 4 ripe peaches (about 1½ lb.), unpeeled, cut into small pieces
Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook, stirring occasionally, until golden brown, 8–10 minutes. Add star anise, bay leaves, cinnamon stick, sugar, cumin seeds, mustard seeds, paprika, and salt and cook, stirring, until fragrant, about 3 minutes. Add peaches and cook, stirring occasionally, until softened and beginning to release their juices (but still hold their shape), about 5 minutes. Let cool slightly.
DO AHEAD: Chutney can be made 5 days. Let cool; cover and chill.
11 Best Indian Chutney Recipes | Easy Chutney Recipes
Indian Chutney Recipes- Chutney is an all time favourite accompaniment in every Indian regional cuisine. It is present in almost every Indian meal and add its own refreshing flavour to any food that it is paired with. The best part about chutney is how you can play with different ingredients be it with fruits, herbs or vegetables and always end up with a winning recipe. Chutney was a favorite of the British from the years the Empire ruled India and has evolved ever since. One famous chutney was called Major's Grey, named after a British Army Officer. During the 17th century chutney was imported to a few European countries as a luxury item.
These might go un-noticed but they set your taste buds in mood, sidekicks that score big in any gathering. Partner up one of these with your meals (especially the not-so-interesting one!) Teasing the palate and enhancing the flavor, they can turn any dish into a finger licking delicacy. The lovely colors on the table light up your mood and brighten your meal.
You would not want to miss these great Indian chutneys. Indian food with a tangy side kick makes for a winning combination. Our best loved recipes that leave an everlasting impression on your taste buds.
This was a good recipe, but the few changes I made made it better (in my humble opinion). Like the others who reviewed, I used 1/2 the sugar. Next time I will use even less. I did not peel the peaches. When it was finished it was slightly too sweet and a little bland. I added some curry powder and some ground cloves and a little chili flakes. I put it over a wheel of brie and topped it with some chopped walnuts . It was a winner.
Everyone adult and child loved the chutney. I would cut the sugar in half next time. Since I didn't have raisins I substituted dried cranberries. It was great with grilled chicken.
Didn't have a jalapeño so I used Cayanne pepper and I halved the recipe and used one peach. I also did not peel the peaches you didn't need to. It was perfect for two of us served over chicken.
We used small peaches from our tree. They worked great and didn't need blanching. We quartered them, and the skins came off easy. Then, we cut the peaches in little pieces. I doubled the amount. I also lacked granulated sugar, but I had plenty of powered sugar, so instead of 1 cut sugar, I used 1.5 cups powered sugar (powdered sugar has a very small amount of corn starch). I wasn't sure what the size was of a "small jalapeno" so I played it safe and used 1.5 jalapenos (I could have added a little more, but it had the right amount of spice.) Ginger works nicely, and so does the red pepper. I used a food chopper to almost mince it, and I think it came out great with that (also, no crying eyes from the onions.) I thought it was pretty liquidy after I cooked it the recommended amount of time, so I continued cooking it another 15-20 minutes or so so that the peaches would soften (some of the liquid did evaporate, and when you put it in canning jars and put the prepared recipe in the refrigerator, the texture is perfect. This was a fairly easy recipe to make, and it would definitely follow this recipe again. I might try honey instead of white granulated sugar, but that might make it more syrupy. Perhaps a dash of corn starch could be added if it seems a bit too thin. EXCELLENT, TASTY, EASY AND DELICIOUS RECIPE!
We loved this recipe! I tripled the amounts, with the exception of 1/2 c. of white sugar only, skipped the jalapeno and added 1/2 t. curry instead, substituted champagne currants for the "white raisins" (do they mean sultanas?). I used 16 fresh peaches/nectarines, boiled the mixture for 20 minutes before adding them, and canned them into 6 pint jars with lids. Wonderful -- we had some with duck, and am going to try it with pork tenderloin this weekend. Mmmmm!
Loved this -- served it with poached salmon and the Leek/Shiitake risotto. I added red peppers for a colorful look. A quick and colorful meal with great freshness of tastes. I'm freezing the leftover chutney to have during the winter.
Great recipe. I agree with other reviewers: cut sugar in half.
Delicious! I too halved the sugar and skipped raisins. Served as an appetizer for my Indian themed dinner and used up a jar of homemade canned peaches. Perfect!
I find it rather spooky that I located this recipe in Sep 2011 -- notice that it came from a chef at Windows on the World, the restaurant that topped the World Trade Ctr! I'll be making it this week to use up some of the local peach bounty, plan to freeze it as I don't have the appropriate kitchen for fullup canning, serve it later this winter as 9/11 chutney. Will report back on how well it holds up in the freezer.
I halved both sugars, subbed a dash of cayenne for the jalapeno, and used 1/2t of dried ginger. Reduction time after adding the peaches was 45 minutes at which point there was a bit more liquid than Iɽ have expected, but the taste & texture were PERFECT. This was an AMAZING topper for smoked ribs with BBQ sauce.
I love this recipe, but had to embellish. Tripled the recipe, but only doubled the sugars, added coarsely ground mustard and cardamon seeds, added red pepper flakes and serrano chiles, extra garlic and ginger in strips, and boiled syrup for 40 minutes before adding fruit. Fruit inlcuded 4.5 lbs peaches and 2/3 cup fresh black currants from the garden. Yum!
Halved the sugar, added a little cumin and mustard seed, and it was perfect. It could use a little more heat--maybe habanero pepper instead of jalapeno. I doubled the recipe and canned 6 1/2-pint jars.
Halved the sugar, per other reviewers, and it was perfect. Cannot imagine how sweet it would have been with all the sugar. Canned 16 pints to put up for winter. Yum
Thanks to the reviews here, I halved the sugar, and it it perfect. Had an abundance of peaches, now I have pint jars to give as Christmas gifts.
Oh rats! Usually I check out all the reviews before starting, but I forgot this time. If I had, I would definitely have halved the sugar, because it is too sweet. The flavors, though, are wonderful -- Iɽ make again.
Be not afraid of the hot water canner my friends. But do treat Chipotle peppers with respect. After reading all the reviews I decided to add chipotles since I like the flavor with peaches. However, be forewarned, those things are hotter than jalepenos, so be carefull. Also, keep in mind that if you are interested in canning this recipe you will need to BOIL it for about an hour. It sounds terrible, but a couple of glasses of wine don't hurt during your travails. Put the chutney in jars and process for 10min + 1min for every 1000 feet above 1000 feet sea level. Don't fret--It turns out GREAT!
Found this to be extremely sweet and not particularly flavorful. Just an observaation but 1 large red pepper yields considerably more than 1/2 cup.
Monkey gland sauce any meat 1 med. Onion fine diced, 4 cloves garlic minced, 1 tbsp ginger root (peeled and minced), ½ cup peach chutney, ½ cup tomato puree, 1tbsp soy sauce, 2 tbsp mustard, 2 tbsp worchestorshir sauce, 3 tbsp ketchup, 5 tbsp port wine, 1/3 cup ckm stock, 2 tbsp red wine, season to taste - Add in pot and simmer to desired thickness, season to taste put use of the lleft over chutney with this south african sauce no monkeys are in it as u can see lol
When I first made this, I tasted it and wasn't overly impressed. I put it in the refrigerator, then a few days later realized I needed to use it. I simply grilled chicken breasts and cooked up some brown rice with a few wheat berries thrown in. I lay the chicken partially over the rice and topped it with the chutney. It was delicious and I'll definately be using this recipe every peach season! I'm thinking about freezing some just to see what happens.
Great dish! It went wonderfully as both a topping for chicken and for crackers (with diced rather than sliced peaches. I agree that only half the sugar is needed. It would be way too sweet with any more.
Fantastic with pork! I did make some adjustments, like the other viewers--I substituted red pepper flakes for jalapenos, included some diced tomatoes with the diced pepper, and halved the amount of sugar. I also added a tbs of cumin. Delightful! Make sure to simmer and reduce for about double the time the recipe says before adding the peaches. It's summer in the south, so I increased the amount of peaches too. Note: A tiny amount of leftover chutney makes a great base for vinagrette the next day.
Does anyone see a reason this couldn't be canned? It matches relatively closely with a recipe I have that can be. Thanks!
This recipe is delicious. I have already made it again and again. I did cook the liquid down before adding the peaches. I also doubled the recipe and the peaches were very ripe and I had too much liquid so I jsut poured it off and cooked it down in a seperate pan. I added 2 teaspoons of canned chipole peppers for a different taste.
Nice flavor, but way too sweet for me, even after halving the amount of sugar.
This was so tasty!I made it with chicken. I added one apple to make the one and a half lbs. of fruit. I used hot pepper flakes so I could regulate the heat. My husband couldn't stop saing,"this is delicious!" I would definately make thia again. Thank you Michael.
Pork Chops with Fresh Peach Chutney
1) In a 3 quart saucepan or Dutch oven, combine the chopped peaches, apple, onion, and bell pepper. Stir with a large spoon to mix them well. Add the raisins, candied ginger, sugar, vinegar, mustard seeds, dried red pepper flakes, and salt, and stir well. Bring to a lively boil over medium high heat. Stir to coat all the ingredients evenly.
2) Adjust the heat to maintain a gentle but active simmer. Cook, stirring now and then, until the chutney has thickened a little, formed a pleasing syrup, and developed its flavor, 30 to 40 minutes. Remove from heat and let cool to room temperature. Serve at room temperature. Cover and store in the refrigerator for up to 1 week.
Directions for Pork Chops
1) In a shallow dish, combine the flour, salt, and pepper, and mix well with a fork. Pat pork chops dry with paper towels and place them on a plate. Dredge each chop in the flour mixture, gently shake off the excess flour, and set aside next to the stove, with the remaining ingredients.
2) In a large, heavy frying pan with a tight-fitting lid, heat the oil over medium high heat. Add the pork chops. Cook undisturbed until lightly browned, a minute or so, and turn to brown the other side. Transfer to a clean plate, cover to keep warm, and set aside.
Add the shallots and curry powder to the pan and cook for 2 to 3 minutes, until the shallots are shiny, softened, and evenly seasoned. Add wine and chicken stock and stir well as you bring the sauce to a gentle boil.
3) Add the half-and-half and the fresh peach chutney to the sauce in the skillet, and bring to a gentle boil. Reduce heat and cook, stirring often, until the sauce is golden, thickened and smooth, 2 to 3 minutes.
4) Return the pork chops to the pan, turning to coat them with the sauce. Cover and simmer until pork chops are done, turning once, 15 to 20 minutes. Serve pork chops hot or warm, covered with sauce and sprinkled with the chives or green onions, and chopped peaches.
Check out more delicious recipes at the Home & Family Pinterest Page
Spiced Fresh Peach Chutney
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup diced red pepper (or orange or yellow bell pepper, but they won’t show as much since peaches are also orange)
- 1/2 cup diced onion
- 1 small Jalapeno pepper, finely minced (remove seeds if you are a wimp)
- 1/3 cup white raisins
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 1/2 pounds fresh peaches, pitted, peeled and chopped
In a medium saucepan, bring the vinegar and both sugars to a boil. Add pepper, onion, Jalapeno, raisins, garlic, ginger, salt and allspice and simmer over low heat 10 minutes, uncovered.
Add peaches and simmer 5 more minutes, uncovered, stirring occasionally. With a potato masher, mash 1/3-1/2 of the peaches in the saucepan to thicken slightly (this is about 5-7 mashes then stop!). Remove from heat and cool.
Store in airtight jars or covered containers in refrigerator. Will keep for up to 3-4 weeks.
Freeze : Portion into small jars and freeze, to give away as Christmas presents to only the most deserving friends.
- roasted chicken
- pork chops
- baked ham
- grilled sausages
- over a block of cream cheese for an appetizer
- plain yogurt for breakfast or lunch
- cottage cheese for breakfast or lunch
- vanilla ice cream for dessert?
Source : Adapted from Janie/Jcz04 at the Taste of Home community bulletin board.
- 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
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.
Warm a large saucepan over medium-high heat, then add oil. When it’s hot, after about 1 minute, add mustard seeds and let them pop, 20 to 30 seconds. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add red chiles and cook 20 seconds.
Stir in vinegar, brown sugar, garam masala, ginger, garlic, and cardamom. Bring mixture to a boil over high heat. Mix in peaches and return to a boil then reduce heat and simmer rapidly, stirring often, until chutney looks jammy and is reduced to about 2 3/4 cups, 50 to 60 minutes.
Slow Cooker Peach Chutney
PUBLISHED July 29, 2019 · MODIFIED May 29, 2020 · BY [Urvashi Pitre] · 1404 words. · About 8 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 5 Comments
This Peach Chutney is so good that you're going to want to put it on everything! This delightful medely of peaches and spices is also vegan friendly and easily made keto!
Why I Love This Peach Chutney
You're going to want to put this Peach Chutney on almost everything! Just #trustUrvashi on this, this is going to be your new favorite spread, or at least make it into your top ten. It's crazy delicious, vegan and keto-friendly, and it's real easy to make.
This recipe is made easy thanks to your handy, old reliable slow cooker. You're looking at maybe 5 minutes of prep time, and then you just dump the ingredients into the slow cooker and let it do all the work.
Four to six hours later (depending on whether you cook it on low or high) and you've got yourself a sweet chutney that you can use as either a spread, sauce, or as a way to spice up a dish!
Where Can I Use Chutney?
Ok, so if you weren't raised eating chutney on a fairly regular basis like I was, you may be a little unsure as to where you'll be able to use this Peach Chutney. Here's just a small list of where you can enjoy this tangy-sweet goodness:
- You can use it as a spread for a sandwich, crackers, or just about anywhere else you'd see yourself using a spread.
- You can serve it with a deli platter.
- You can mix it with other dishes like salsa or yogurt in order to make a delightful dip.
- You can use it as a dip for fried (or air fried) foods.
- You can add it to some ground meat or cover a meat in it before cooking it in order to infuse it with flavor.
- You can top a cheeseburger or add it to a grilled cheese sandwich to add some pizzazz to the dish.
- I also love this chutney over a brick of cream cheese, served with crackers or celery sticks.
- You can also use this in a ham sandwich. Butter two slices of bread, add a smear of chutney, and then add sliced ham and chunks of brie. Deliciousness!
- You can also put this on top of this Air Fried Phyllo Brie recipe.
Really, the possibilities are endless. If in doubt, just try it out!
How To Make Peach Chutney
- Dice all the ingredients. To get an even chop, I often use either this push chopper, or this pull chopper.
- Place all ingredients in a 1.5-quart slow cooker. I tested this recipe in this slow cooker. Since they all vary so much with respect to temperatures, you may need to check yours from time to time.
- Cook on high for 4 hours, or low for 6 hours.
- Remove the lid and allow the chutney to cook for another 30 minutes, to allow some water to evaporate and thicken
Tips And Tricks For Making Peach Chutney
- I know many of you will want to know if this can be made in the instant pot. I would advise against it because the sugar in this could cause the chutney to stick to the bottom and give you a burn message.
- You can, of course, use the slow cook function of your instant pot. In that case, remember that LOW = Keep warm, Medium= cook on low heat, and HIGH = cook on high heat.
- The majority of the spice in this recipe is from the dried ginger powder. This flavor and heat also intensify with cooking.
- If you are spice-sensitive, you could consider two alternatives.
- Reduce the dried ginger
- Use a few slices of fresh ginger which will be less spicy but will still lend a great taste to the chutney.
Peach Chutney Variations
If you've already enjoyed this recipe as is, here are some suggestions on how to mix it up!
- Add raisins
- Replace some of the peaches with apricots
- Make the same recipe with ripe plums
Really, the options are only limited by your imagination!
Do You Love Chutney?
If you love chutney as much as I do, check out these other great chutney recipes!
- This spicy, sweet, and tangy Pressure Cooker Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table.
- This savory, toasted Dry Sesame Garlic Chutney is quintessentially Indian but can be used for a variety of dishes.
- This delicious Indian Raw Mango Onion Chutney is a mix of unripe mangoes, onions, & spices that tastes like you spent hours on it, but only takes 15 minutes!
And if you're looking for more great slow cooker recipes, check out my Low Carb Crockpot Bourbon Chicken Recipe!
So the next time you're looking for a good spread, dip or a way to jazz up a sandwich, make some Peach Chutney! Let me know what your favorite way to eat chutney is in the comments!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
- 1 1/2 pounds peaches
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/8 to 1/4 teaspoon red-pepper flakes
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 1/3 cup dried cherries
- Coarse salt and ground pepper
Peel, pit, and cut peaches into 1/2-inch chunks set aside. Heat oil in a small saucepan over medium heat. Cook onion until soft, 5 minutes. Add garlic and red-pepper flakes cook 1 minute.
Stir in vinegar, sugar, and cherries season with salt and pepper. Bring to a boil reduce heat, and simmer until syrupy, about 5 minutes.
Add peaches simmer until soft, 5 to 10 minutes. With a wooden spoon, mash some peaches against side of pan thin with 2 to 4 tablespoons water, if needed. Cool completely. Serve with grilled meat or poultry.
Choosing peaches for canning
The easiest peaches to work with, are freestone peaches, where the pit comes clean away from the fruit.
Clingstone peaches are a bit more difficult to process, though if you have a variety with marvelous flavor, simply cut around the stone and process the peach flesh as you go. Since you will be cooking with peach skins on, it is not such a tedious task.
Also, make sure that your unblemished peaches are neither under-, nor overripe. A golden middle is to find a golden peach &ndash all 16 pounds of them.
Now, that you have a good idea of how to make peach chutney and what to eat it with, the big question is &ndash how long will peach chutney last in your house?
Watch the video: PEACH CHUTNEY - AAROO KI CHUTNEY SWEET u0026 SPICY - SUMMER SPECIAL RECIPE- Cooking Closet (July 2022).