Best 8 Peach Ginger Chutney With Golden Raisins Recipes

PEACH-GINGER CHUTNEY WITH GOLDEN RAISINS

Steps:

• In a medium saucepan, combine 1 chopped onion (about 1 1/2 cups), 2 tablespoons finely chopped fresh ginger, 1 pound sliced frozen peaches (2 1/2 cups), 1 cup packed light-brown sugar, 1/3 cup white-wine vinegar, 1 cup water, and 1/2 cup golden raisins.
• Bring to boil; reduce heat to medium, and simmer, covered, 10 minutes. Uncover; simmer, stirring occasionally, until mixture is soft and syrupy, 15 to 20 minutes. Let cool before serving.

QUICK FRESH PEACH CHUTNEY

Steps:

• Combine the vinegar and sugar in a medium saucepan over medium-high heat. Bring to a low boil while stirring to dissolve the sugar.
• Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt. Simmer for 10 minutes stirring periodically.
• Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
• Remove from heat and allow to stand for 15 minutes before serving. Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.

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.

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 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.

RAISIN PEACH CHUTNEY

Steps:

• In a large sauce pan, combine all the ingredients EXCEPT the almonds.
• Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
• Remove from heat, & fold in almonds.
• Serve warm or chilled.

PEACH CHUTNEY RECIPE - (4.3/5)

Steps:

• Heat a small amount of olive oil, in a pot, and saute the red pepper, onion, and garlic, for 3-5 minutes--until tender. Add the jalapeño, raisins (which I didn't use), ginger, salt, vinegar and brown sugar (I omitted using the white sugar)and jar of peach jam and simmer about 15 minutes. If using fresh peaches-- 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. I didn't miss adding the raisins at all, and I would definitely want to use fresh peaches (which were out of season). The chutney has a perfect blend of ginger, with a subtle taste of jalapeno and just the right balance of sweet (by reducing the sugar from the original recipe). 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. This recipe was adapted from: Epicurious | November 1999 by Michael Lomonaco Windows on the World, New York, NY

PEACH GINGER CHUTNEY

Steps:

• Prepare fruit and vegetables.
• Put in heavy saucepan and add remaining ingredients.
• Bring to a boil, stirring constantly.
• Turn heat to a simmer, cook until desired consistency.
• Ladle into hot jars leaving 1/2 inch headspace.
• Wipe rims and seal.
• Process in a water bath canner for 10 mins.