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  • Recipes
  • Dish type
  • Preserves
  • Chutney

This Indian-inspired peach chutney is good with all curry dishes and is a good alternative to mango chutney.

60 people made this

IngredientsServes: 96

  • 1.75kg (4 lb) sliced peeled peaches
  • 175g (6 oz) sultanas
  • 2 cloves garlic, minced
  • 75g (3 oz) chopped onion
  • 150g (5 oz) chopped preserved ginger
  • 1 1/2 tablespoons chilli powder
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  • 900g (2 lb) dark brown soft sugar
  • 1L (1 3/4 pints) cider vinegar
  • 4 tablespoons pickling spice

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. In a large heavy pot, stir together the peaches, sultanas, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a spice bag or muslin and place in the pot.
  2. Bring to the 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.
  3. Remove the spice bag, and ladle into hot sterilised 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. The water should cover the jars completely.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(67)

Reviews in English (64)

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

Spicy peach chutney recipe - Recipes

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.

I'd love to hear your feedback with my recipes. If you make any changes or substitutions then please share what you did so others can learn.

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Ingredients for mango and peach chutney

  • 1 mango
  • 2 peaches
  • (you want to have 500g/1lb 2 oz of fruit)
  • 2 chilli peppers
  • 1 tbsp of finely chopped fresh ginger
  • 1/2 tsp coriander seeds
  • 125ml/1/2 cup apple cider vinegar
  • 100g/3 1/2 oz sugar

Sweet & Spicy Grilled Chicken With Peach Chutney


Sweet & Spicy Grilled Chicken

  • 4 thin cut chicken breasts, boneless and skinless
  • 1 tbsp olive oil
  • 1 & 1/2 tsp paprika
  • 1/4 tsp cayenne – or to taste
  • 1/2 tsp garlic powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • salt and taste

Peach Chutney

  • 1 tbsp coconut oil
  • 3 peaches, chopped
  • 1 tbsp honey
  • 1 lemon, juiced
  • 1 tbsp chives, chopped – plus more for topping


  • Add the chicken to a baking dish with a lid or zipblock. Add olive oil, paprika, cinnamon, nutmeg, cayenne, and garlic powder. Make sure chicken is completely coated and let marinate for at least 1 hour or as long as overnight. The longer the better!
  • When you’re ready to eat, season the chicken with a pinch of salt.
  • Spray the grill with a tiny bit of non-stick cooking spray and fire it up to medium-high heat. Grill the chicken for about 4 minutes per side or until the chicken is cooked through completely.
  • While the chicken is grilling add coconut oil to a sauce pan or skillet over medium heat. Add the peaches and let simmer for about 4-5 minutes, stirring occasionally.
  • Add honey, lemon juice and chives.. stir and let thicken for a 3-5 more minutes.
  • Remove from heat and season with a pinch of salt. Spoon desired amount on top of the grilled chicken and add a few more fresh chopped chives.


-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!

Spicy Peach Chutney Recipe

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

  • sweet
  • spicy
  • stovetop
  • indian

Schedule your weekly meals and get auto-generated shopping lists.

  • 4 pounds cubed peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 5 ounces chopped preserved ginger
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  • 4 cups packed brown sugar
  • 4 cups apple cider vinegar


  • 4 pounds cubed peeled peachesshopping list
  • 1 cup raisinsshopping list
  • 2 clovesgarlic, minced shopping list
  • 1/2 cup chopped onionshopping list
  • 5 ounces chopped preservedgingershopping list
  • 1 1/2 tablespoons chili powdershopping list
  • 1 tablespoon mustard seedshopping list
  • 1 teaspoon curry powdershopping list
  • 4 cups packed brown sugarshopping list
  • 4 cups apple cider vinegarshopping list

How to make it

  • 1. 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.
  • 2. 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.
  • 3. 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.
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Spicy Jerk Chicken with Peach Chutney

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.

Derby Day Snacks: Onion & 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.

Starting a New Family Tradition

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.

Vidalia Onion Peach Chutney Recipe

To make a peach chutney, you will need the following ingredients:

  • 1 TBSP canola oil
  • A Vidalia onion, diced
  • 1 clove garlic, minced
  • 1tsp grated ginger
  • 1 cup light brown sugar
  • ½ cup apple cider vinegar
  • 2 Pounds firm peaches, peeled, cored, and medium diced
  • ½ tsp chili flakes
  • 1 pinch dry mustard

For the ginger, you can use dried ginger, but I prefer fresh ginger because it gives it a much more fresh taste.

Coring the Peaches

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.

What is Peach Chutney?

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.

Vidalia Onion and Peach Chutney Printable Recipe

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!

Recipe's preparation

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.

Easy Sweet & Spicy Peach Chutney Recipe Aadoo Ki Chutney Indian Chutney, Vegetarian, Gluten Free

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!
SUBSCRIBE HERE ➔ https://www.youtube.com/channel/UCRyPPlAalIpnYtj8ONdN_4w.
#vegetarian #chutney #sidedish.
PRINT full recipe here: http://mygingergarlickitchen.com/peach-chutney/.
Serves: 12-14.
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.
7-8 cloves.
7-8 peppercorns.
8 Peaches or 580 grams.
Boiling hot water.
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..
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..
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..
If you loved this easy recipe video, then please do give it a like and also share this video with your family and friends. Also, please subscribe to my channel. Feel free to ask if you have any queries regarding this recipe. I would love to help you..
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Video taken from the channel: My Ginger Garlic Kitchen

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

  1. Dice all the ingredients. To get an even chop, I often use either this push chopper, or this pull chopper.
  2. 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.
  3. Cook on high for 4 hours, or low for 6 hours.
  4. 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!

Watch the video: Peach Chutney. Spicy Peach Chutney Recipe

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