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This Indian-inspired peach chutney is good with all curry dishes and is a good alternative to mango chutney.
60 people made this
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
I cannot understand the good reviews that this recipe gets on the this site.com version. I was really disappointed with it and glad I only made a half quantity. The finished item was nothing like chutney and much more like slightly spicy jam with bits of peach in it. Better spread on bread than alongside meat, although rather an odd way to eat it. I shall not be making this recipe again.hopeeternal'Meanderings through my Cookbook'www.hopeeternalcookbook.wordpress.com-22 Oct 2010
What puzzled me is where does the 8 hour preparation come in & since when is chutney ready to eat in 10 hours. In my experience....[mind you not long only 40 years!! ] chutney needs far longer that that to mature-30 Jun 2013
Obviously some mixed opinions here! I must like it as I've made it several times. I have also tried it with plums and it was also very good. With plums - depending on variety - you get a great colour as well. My other variation was to add some chopped walnuts - I like the texture they give. This is a good recipe. Give it a go, I'll be making it again for sure.-26 May 2017
That sounds delicious. I would like to make a raw version. I haven't tried coconut sugar yet, I bet it is good.
Peace and Raw Health,
Thank you for the recipe, I have been wanting to make this. Reminds me of growing up and grandma's peach chutney.
This looks delicious! Do you think I could just use jalapenos in place of the habaneros? I can't eat really spicy food (or at least I don't like it too spicy!)
I made this and it was amazing! Went sooo well with the lentil dal.
But the jalapeno fell out of the grocery cart, I think, so I had to use about 1/8 tsp (or maybe a little more) of cayenne. It was just the right amount of spicey.
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Sweet & Spicy Grilled Chicken
-if you like your chicken more on the sweet or spicy side – feel free to alter the seasoning amounts
-this makes 4 thin chicken breasts, so I’d say this serves two people!
In keeping with the curry theme I ran across this Peach Chutney recipe. It is very good…the reason I stole…err…thought I would pass it along. (I found it on the allrecipe.com Shana posted it.) It brings a whole new flavor to a curry, I ended up canning it in 1/2 pint jars should give you about 10 1/2 pints. Read more Great stuff. See less
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Sorry. did'nt mean to write an editorial.
We’ve said it before, but sweet Georgia peaches stand up to spicy flavors like nothing else. This recipe further proves that point. We’ve included a recipe for jerk seasoning, but you could use a store-bought jerk seasoning mix for your chicken if desired. But make no mistake, it’s the peach chutney that’s the star of this show. Once made, it will keep for a couple weeks in the refrigerator - assuming you don’t eat it all before then!
1 cup finely-diced onion
1 cup finely-diced red bell pepper
1 jalapeño pepper, seeded and finely diced
1 T minced garlic (about three cloves)
1 T grated fresh ginger
½ cup golden raisins
6-8 peaches, peeled, pitted and cut into cubes
¾ cup apple cider vinegar
1 T fresh lemon juice
½ cup sugar
½ cup brown sugar
1 ½ tsp salt
2 T honey
2 lbs chicken breast tenderloins
jerk seasoning (store bought or use recipe below)
⅛ cup firmly-packed brown sugar
1 ½ tsp red pepper flakes
2 tsp salt
1 T ground allspice
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp freshly-ground black pepper
½ tsp dried thyme
2 T olive oil
Prepare the peach chutney first. Add the vinegar, lemon juice, sugar and brown sugar to a medium saucepan and bring to a boil over medium-high heat. Once boiling, add all remaining chutney ingredients except peaches and stir. Bring this mixture back to a boil and reduce heat to a simmer. Continue to simmer for 15 minutes, stirring every few minutes. Add the peaches and stir to combine. Let the mixture return to a simmer and cook for an additional 15 minutes or until liquid is thick and syrupy. Remove from the heat and let cool to room temperature for serving. If making in advance, transfer to a glass container and refrigerate until needed.
For the chicken, begin with making the jerk seasoning. Blend all the ingredients for the jerk seasoning together in a small bowl until fully combined. Coat the chicken breast tenderloins with the seasoning and marinate in the refrigerator for 1 hour. Preheat the grill to medium-high. Remove the chicken from the refrigerator and place on skewers. Grill for 3-4 minutes on each side or until the chicken is cooked through. Transfer chicken skewers to a serving platter and serve with peach chutney.
When it comes to Derby Day celebrations, good food is key. Not only do we want to enjoy the race, but we also want to stuff our faces.
Derby snacks need to be elevated. They must have a feeling of elevation that traditional sports snacks don’t require. So when looking for some good ideas to make this year, I headed over to the Vidalia Onion Committee’s website for a little inspiration from their official Kentucky Derby menu.
The Kentucky Derby is known for its mint-juleps and 5-star cuisine, and this year it will also feature Vidalia onion recipes across Churchill Downs on May 1.
Vidalia onions are synonymous with life’s sweet moments. Whether that be through events like the Kentucky Derby, creating a delicious meal for your family, cooking up an extra portion for a neighbor or simply indulging for yourself.
One of my favorite Derby Day traditions has always been cooking a delicious spread and dressing up in fancy hats with my family. If you don’t have any Derby Day traditions, it isn’t too late to start!
You can start a new tradition by celebrating the Kentucky Derby at home and cooking official Vidalia onion dishes together. I will be doing this myself. Cooking up my favorite dish from their website, the Vidalia Onion Peach Chutney.
Visit the Kentucky Derby’s Party Central page to access official Vidalia onion recipes curated by Churchill Downs’ Executive Head Chef to make at home.
To make a peach chutney, you will need the following ingredients:
For the ginger, you can use dried ginger, but I prefer fresh ginger because it gives it a much more fresh taste.
Coring, dicing, and skinning the peaches was the part I personally found the most difficult. If you are struggling with this as well, try to locate the natural indent of the peach. Start at the stem and cut in half. Gently twist each side of the peach in opposite directions. It should then pull apart rather easily. Remove the pit. It should just pop out, but if not, you can carefully pry it out with a spoon.
Simply put, chutney is a gluten-free, usually spicy and savory, condiment that originated in India. It is usually made with a variety of fruits, vegetables, and herbs paired with an acid such as vinegar to give it a bit of a bite.
Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency. So peach chutney is just a version of a traditional chutney made with sweet peaches paired with savory onions and spicy chili flakes.
You can grab the printable Vidalia onion peach chutney recipe below. Then head over to the Kentucky Derby’s Party Central page to get more delicious Derby Day recipes.
Remember, Vidalia onions are hand planted and harvested in only 20 counties in South Georgia and are only available from April to August each year. Get them while you can!
Put Apple, onion, ginger knob and chilli in bowl and chop for 5 seconds on Speed 5.
Add remaining ingredients. Remove MC and put simmering basket on top of Thermomix lid instead. Cook on Varoma temperature, Reverse, Speed 1 for 40 minutes (or until chutney is thick).
Remove cinnamon stick and pour into clean, steralised jars and seal. Chutney will last over a year.
This chutney is great on a cheese platter, with cold meats, in sandwiches or with some lemon juice and oil added for a great salad dressing. A great gift!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
This 30-minute easy to make, deliciously sweet, sour, and spicy peach chutney goes wonderfully well with all types of snacks. Plus, this awesomely delicious peach chutney can easily be customized to your taste!
Peach chutney is an ideal and delicious balance of sweet and sour fruity and warm spicy flavors. It is fuss-free, super simple to make, and is a gorgeous summer delight to couple indubitably with anything!
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#vegetarian #chutney #sidedish.
PRINT full recipe here: http://mygingergarlickitchen.com/peach-chutney/.
INGREDIENTS FOR PEACH CHUTNEY:
1 medium-sized yellow onion, chopped.
1 star anise.
1 tablespoon chopped garlic.
1 tablespoon chopped ginger.
1 teaspoon coriander seeds.
1 teaspoon cumin seeds.
1 teaspoon fennel seeds.
1 teaspoon mustard seeds.
1 teaspoon red chili powder (you can also use cayenne pepper).
1 teaspoon salt, or to taste.
1/3 cup apple cider vinegar.
1/3 cup brown sugar.
2 bay leaves.
2 cinnamon sticks ( 1 inch each).
2 tablespoons mild red chili, chopped & seeds removed.
3 tablespoons vegetable oil.
8 Peaches or 580 grams.
Boiling hot water.
HOW TO MAKE COARSE SPICE POWDER FOR PEACH CHUTNEY:
1. Place a large pan on a low heat and add the fennel seeds, cumin seeds, mustard seeds, coriander seeds, cloves, and fennel seeds..
2. Toast spices for a few minutes or until they are fragrant..
3. Once done, transfer toasted spices to a mortar and crush them coarsely with the help of a pestle. Keep it aside..
HOW TO MAKE PEACH CHUTNEY:
1. Add the peaches to a large bowl. Fill the bowl with the boiling water and set aside for 2 minutes..
2. Then transfer them to the ice water with a slotted spoon..
3. Once the peaches are cool enough to handle, pinch off and discard the skins..
4. Next, remove the pit and then chop them into small pieces..
5. Heat 3 tablespoons oil in a pan on medium heat..
6. Add, bay leaves, star anise, and cinnamon sticks to the pan..
7. Sauté for a few seconds and add chopped onions, chopped chilies, chopped ginger, and chopped garlic..
8. Stir well to combine and sauté for 2 minutes on medium heat..
9. Now add the chopped peaches into the pan and give them a good mix..
10. Add crushed spice powder, salt, brown sugar, apple cider vinegar, and mix well..
11. Cook for about 1 minute and add red chili powder to the pan. Mix well to combine..
12. Cover the pan, and cook for 8-10 minutes over medium-low heat or until peaches are soft and translucent..
13. Mash them with a potato masher, and simmer for additional 2 minutes until thick and jammy..
14. Do not cook chutney until it is very thick, this is because the chutney will thicken as it cools down..
15. Now, turn off the heat, and remove the pan from heat. Let it cool completely at room temperature before storing in a jar..
HOW TO STORE PEACH CHUTNEY:
1. To store, ladle the chutney into a sterilized jar. Tap the jar lightly on a flat surface to release any air bubbles. Seal the jar with the lid. Store the chutney jar in the refrigerator. It stays fresh up to 2 months in the refrigerator..
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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!
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!
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:
Really, the possibilities are endless. If in doubt, just try it out!
If you've already enjoyed this recipe as is, here are some suggestions on how to mix it up!
Really, the options are only limited by your imagination!
If you love chutney as much as I do, check out these other great chutney recipes!
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!
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