Peach Jalapeño Chutney Recipes

PEACH CHUTNEY

Steps:

• In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.

FRESH PEACH CHUTNEY

Steps:

• Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
• Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

PEACH-JALAPEñO CHUTNEY

Steps:

• Peel and pit all peaches.
• Medium dice 3 peaches and place in bowl and set aside.
• Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
• Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
• Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.