Peach Ginger Chutney Recipe

Sweet and Spicy Ginger Peach Chutney (video recipe)

WEBJun 7, 2020 · Boil – Cook on medium-high heat until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Pro tip – At first …

1. Blanch the peaches in water for 3 to 5 minutes. Peel then roughly chop them.
2. Combine all ingredients along with the chopped peaches in a saucepan except chilly flakes
3. The mixture will reduce to almost half. Remove from the heat.Let cool in the pan for 10 minutes. Then transfer to sterilized jars
4. Cook on medium until all the sugar has dissolved. Let boil for 2 minutes.Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.

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Ginger Peach Chutney Ellen Ecker Ogden

WEBSep 18, 2015 · 1 cup dried cranberries or currents. 1/2 cup crystallized ginger, snipped into small pieces. In a large stockpot, bring the sugar …

1. In a large kettle, combine the sugar and the vinegar and bring to a simmer over medium heat, until the sugar dissolves. Finely dice the cayenne or jalapeño, keep the seeds if you like it hot. (Take care not to touch your face while doing so; wash your hands and the knife carefully when done.) Add the salt, mustard seed, and onion. Simmer for about 15 minutes, while your prepare the peaches.
2. Bring a kettle of water to a boil and drop in the peaches. Remove after one minute, cool slightly, and slip off the skins. Cut into slices and then roughly chop into 1/2- to 1-inch pieces. (There will be about 10 cups of chopped peaches, although an exact amount is not necessary.) Drain the excess juice that will collect in the bottom of the bowl (it is a wonderful sweet nectar for the cook to drink!) and add the peaches to the simmering vinegar brine. Stir in the cranberries or raisins and the ginger.
3. Bring the mixture to a simmer over medium-low heat and allow to cook for about 30 minutes, stirring occasionally, until the peaches and the brine take on a glossy look. Take care not to overcook the peaches, because they will cook again once the canning jars are processed, and it is best to have chunks remain.
4. There are no hard and fast rules for when the chutney is ready, yet you will notice that the peaches turn a darker color, and the chutney has a glossy sheen. Remove from heat before it overcooks. Fill sterilized jars; wipe the rims clean with a hot towel and screw on the sterilized lids. Flip upside down to seal, then immerse the jars in a hot water bath for 10 minutes, to ensure proper sealing. Label the jars and set on a shelf for a minimum of 3 months to allow the flavors to meld and ripen.

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Peach Chutney in Instant Pot (No pectin) Spice Cravings

WEBAug 27, 2019 · If using frozen peaches, thaw them and cut into pieces. Removing the skin is an optional step. I leave them on and the skin …

Rating: 4.8/5(6)
1. Wash and dry peaches. Pit them and chop them into 1 inch pieces. Removing the skin is an optional step. I leave them on and the skin dissolves in the chutney.
2. Turn ON the Instant Pot. Use the biggest size you have, since the wider the surface area, the shorter your SAUTE time will be.
3. Open the lid, turn on SAUTE (High). Keep stirring every 5 minutes or so. The chutney is done when it has reduced down to a jam-like consistency. For 4 cups of fruit, it takes me about 15-20 minutes, depending on the fruit.
4. Prep: Wash and dry peaches, pit them and chop them into 1 inch pieces. Toss the fresh peaches with juice of 1/2 a lemon to avoid browning. If using frozen peaches, thaw them and cut into pieces. Removing the skin is an optional step. I leave them on and the skin dissolves in the chutney.

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