Best 2 Spiced Peach Chutney Recipes

In the world of culinary delights, there exists a delectable condiment that tantalizes the taste buds with its sweet and tangy symphony – spiced peach chutney. This culinary gem, hailing from the heart of kitchens worldwide, is a delightful accompaniment to various dishes, adding a burst of flavor to every bite. As you embark on a journey to discover the best recipe for spiced peach chutney, let us guide you through the realm of flavors and aromas, offering insights into the ingredients, techniques, and culinary magic behind this extraordinary creation.

Here are our top 2 tried and tested recipes!

SPICED PEACH CHUTNEY

Spiced Peach Chutney image

If you like chutney, you'll love this quick-and-spicy microwave twist on traditional versions. Sent in by Shirley Glaab in Hattiesburg, Mississippi, this tasty, tangy condiment combining onions, peaches and raisins is a great way to jazz up summer's grilled meats and chicken.

Provided by Taste of Home

Time 25m

Yield 1-1/4 cups.

Number Of Ingredients 11

Ingredients

1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 cups chopped peeled fresh peaches
1/3 cup raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
Pinch cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar

Steps:

In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender. , Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED GRILLED LAMB WITH PEACH CHUTNEY

Spiced Grilled Lamb With Peach Chutney image

Provided by David Mas Masumoto

Categories dinner, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 26

Ingredients

6 bamboo skewers, optional
1 tablespoon whole black peppercorns, coarsely ground
1/2 teaspoon whole allspice, finely ground
1 teaspoon cumin seed, coarsely ground
1 tablespoon coriander seed, coarsely ground
1 dried Thai chili, finely ground
3 whole black cardamom pods, coarsely ground
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon canola oil
Salt
2 pounds boneless leg of lamb, cleaned, trimmed and cut into 1 1/2 -inch cubes
Juice of one lime
1 cinnamon stick, broken in half
4 green cardamom pods
3 cloves
1 tablespoon yellow mustard seeds
2 tablespoons dried pomegranate seeds, crushed
1 1/2 -inch piece ginger, peeled and cut into -1/8 by--1/8 by- * -inch pieces
1 fresh green chili, cut in half
1/4 cup maple syrup
1 1/2 teaspoons cider or white-wine vinegar
2 cups orange juice
2 pounds peaches (about 5 medium), peeled, pitted and cut into quarters
Salt
1/2 teaspoon freshly ground black pepper, plus more to taste

Steps:

If using bamboo skewers, place them in a bowl of water. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice. Bring to a boil and simmer for 5 minutes. Add the peaches and gently simmer on medium-low heat until the peaches are very tender and the liquid thickens enough to coat the back of a spoon, about 60 to 75 minutes. Season with salt and pepper. Transfer to a heatproof container to cool. Refrigerate.
Heat a grill or nonstick skillet to high. Place no more than six lamb pieces on a skewer. Season generously with salt. Cook to desired temperature, 3 minutes on each side for medium rare. Take care not to burn the spices. Drizzle with lime juice and serve with chutney.

Tips:

Choose the right peaches. Use ripe but firm peaches for the best flavor and texture.
Peel and slice the peaches thinly. This will help them cook evenly and absorb the flavors of the other ingredients.
Use a variety of spices. The recipe calls for ginger, garlic, cumin, and chili powder, but you can also add other spices that you like, such as cinnamon, cardamom, or turmeric.
Cook the chutney over low heat. This will help the flavors to develop and prevent the chutney from burning.
Taste the chutney as it cooks and adjust the seasonings as needed. You may want to add more sugar or vinegar, depending on your personal preferences.

Conclusion:

Spiced peach chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for grilled chicken or fish, as a topping for yogurt or ice cream, or as a spread for sandwiches and wraps. It is also a great way to use up ripe peaches that you may have on hand. So next time you have a few extra peaches, give this recipe a try!