Best 8 Peach Jalapeño Chutney Recipes

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:

• Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.

PEACH-JALAPENO BARBEQUE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 3 to 5 minutes.
• Blend garlic, peaches, ketchup, vinegar, jalapeno peppers, Worcestershire sauce, brown sugar, liquid smoke flavoring, onion powder, mustard powder, and black pepper in a blender until smooth.

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.

SPICY PEACH CHUTNEY

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

JALAPENO CHUTNEY (FAMOUS DAVE'S SWEET SOUL JALAPENO COPYCAT)

Steps:

• Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
• Dump in the remaining ingredients except pineapple juice.
• Stir to combine.
• Add some of the pineapple juice to get the consistency you want.
• Simmer 15 min to combine flavors.
• Cool and refrigerate.

PEACH/MANGO/JALAPENO CHUTNEY (CANNING RECIPE)

Steps:

• 1. Wash and dry your canning jars and lids. Place a large saucepan on stove with water and bring water to a hard boil. Reduce heat and place your jars and lids only not your rings in to sterilize them, leave them be. Prepare your fruits by cleaning and dicing them.
• 2. In a medium stainless steel saucepan, add your ingredients.
• 3. Bring to a simmer and simmer for 10 minutes till onions have softened. Chutney is done, so you can either transfer the mixture to a container when cool and keep in fridge to use within 1 week, or.... cover and keep chutney hot for canning, instructions below. Using tongs, (or if you have a canner, the jar lifter) take out the sterilized jars and lids from the water bath and dry them. Bring temperature up to high and let the water boil again. Working quickly, you want hot jars and a hot mixture. Fill your sterilized jar with the chutney mixture leaving 1/4 - 1/2 inch of head space. Center lids on jars and then using the rings, tighten them. You want a good seal. Place jars in the water bath (water should be well above 2 inches over the jars), and boil them for approximately 10 minutes. Remove from bath and let cool. Once cool, using your fingertip, press on the lid, it should be firmly in place. Yield: 5 half pint jars

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.