Peach Cherry And Poblano Chili Chutney Recipes

PEACH, CHERRY AND POBLANO CHILI CHUTNEY

Steps:

• In a large kettle, combine cider vinegar and red onions and bring to a boil.
• Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
• Let cool, discard cinnamon and serve.
• You can also cover and chill.
• Refrigerate and use as needed.
• Will keep for up to one month.

PEACH CHUTNEY

Steps:

• Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
• Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
• Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

PEACH-CHERRY CHUTNEY

Steps:

• Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
• Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.