posted by Mimi Hiller 08-18-100 4:54 PM
28 oz. Can sliced peaches (use the equivalent in fresh)
Pinch cayenne, or to taste in syrup
1 tsp. Cinnamon
1 cup Raisins
10 Black peppercorns
1/4 cup Lemon juice
1 tsp. Fennel seeds
1/4 cup Vinegar
1 tsp. Coriander seeds
1 tsp. Ground cumin
1/2 tsp. mustard seeds
Drain the peach syrup into a saucepan. Cut the peach slices in 2 - 3 pieces. Stir in the peaches, raisins and lemon juice together in a bowl. Combine the remaining ingredients in large saucepan and boil gently for 12 - 15 minutes, or until thick. Add the fruit and simmer 1 - 3 minutes.
Let flavors blend at least an hour and preferably overnight. Keep well, refrigerated in sealed containers.
Servings: 6 - 8 Calories: 169 Total Fat: 1 Fiber: 3
Shallot and Peach Chutney
Yield: 3 servings
3 cups Peaches - or papaya or mango
3 oz. Shallots - peeled and thinly -sliced
1 1/2 cups Cider vinegar
1/4 cup Lemon juice
1 cup Brown sugar - packed
1/2 cup Raisins - golden
1 tbl. Ginger - fresh, minced
2 Clove garlic - minced
1/2 tsp. Salt
1/2 tsp. Cinnamon - ground
In a large saucepan, combine the peaches (or papaya or mango), shallots, vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for 5 minutes.
Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with roasts, barbecued meats, on burgers, or with fish.
Makes 3-1/4 cups (allow about 2 tablespoons per serving).
Recipe from the shallot package from "Frieda of California".
Fresh Peach Chutney
Recipe Courtesy of Gourmet Magazine
1 firm-ripe peach
1/4 cup golden raisins, chopped fine
1 fresh serrano or jalapeno chili, seeded and chopped fine
1 tablespoon finely chopped, peeled fresh gingerroot
1 1/2 teaspoons finely chopped shallot
1/4 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
In a bowl combine peach, raisins, chili, gingerroot, shallot, and cumin. Chill chutney, covered, at least one hour and up to 2 hours.
About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature.
Yield: about 1 1/2 cups
A nice, unusual accompaniment to grilled meats and curries, or spread on toast with cream cheese. Sweet.
Makes 1 1/5 cups
2 ripe peaches
1/2 cup sugar
1/4 cup finely chopped red onion
2 tablespoons white vinegar
2 tablespoons finely chopped green pepper
1 teaspoon grated fresh ginger
1/2 teaspoon ground turmeric
1/8 teaspoon ground cloves
black pepper to taste
Blanch peaches for 30 seconds in boiling water, remove skins and pits and cut into slices. Combine with all other ingredients in a microwaveable jar, leaving at least 1.5 inches free above the peaches (otherwise it will boil over). Microwave on high for 7 minutes, stirring once. Seal tightly with sterilized lid and refrigerate. Will keep up to 3 months.
Anne's Apple and Peach Chutney
This is a nice accompaniement for grilled poultry and keeps well in the refrigerator for up to mone month. It can be made with pears in place of peaches in the winter time.
Chefs Anne and David Gingrass
Makes about six cups
2 each Garlic cloves, minced
2 Tbl. Ginger, minced
1 Red bell pepper, small dice
1 Jalapeno, minced
1 Red onion, small dice
3 Tbl. Brown sugar -heat the sugar in a pan and sweat the vegetables until dry then add:
2 cups Golden raisins
1 cup Brown sugar
2 Tbl. Dry mustard
1 Tbl. Cayenne
1 Tbl. Turmeric
3 cups Champagne vinegar
to taste salt and pepper
Simmer for four or five minutes then add:
5 Apples, pippin or granny smith, peeled and diced medium
3 Oranges, sectioned along with the juice
Simmer for about 10 minutes or until apples become soft then add:
9 each Peaches, slightly under ripe, peeled and diced medium
Stir the peaches in, remove from the heat and cool. Season to taste with salt and pepper. If you are using apples and pears, add the pears when you add the apples.
4 quarts finely chopped, peeled, pitted peaches (about 20 medium)
1 cup raisins
1 cup chopped onion (about 1 medium)
2 to 3 cups brown sugar
1/4 cup mustard seed
5 cups Heinz Apple Cider or Apple Cider-Flavored Vinegar, 5% acidity
2 tablespoons ginger
2 teaspoons salt
1 clove garlic, minced (optional)
1 hot red pepper, finely chopped
Prepare home canning jars and lids according to manufacturer's instructions.
Combine all ingredients in a large saucepot. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Carefully ladle hot chutney into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Makes about 7 pints
Recipe variation: For milder chutney, remove seeds from hot pepper.
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