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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna, peach chutney recipe...
Dori
247 posts
Jun 09, 2005
10:04 AM
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I just made some. The recipe I found uses ginger, an orange and zest, cider vinegar, sweetener, peaches...spice options included cayenne pepper (a little)and coriander... I opted not for these and added a nice amount of cardamom instead.
It's tastey, I hope it sets up better - it's runny right now, but I jsut processed it. I didn't cook it to thickness, I added some xanthan gum instead and got 8, 1/2 pints instead of 5 as my recipe said.
I know I always love pretty much anything made to suit your tastes. I'm curious to know your recipe and how it might be a bit different. I have been having onion curry relish topping a slice of your quick feta on pumpernickel bread.... oh my. I'm hooked! Next it will be a bit of peach chutney topping this. Perhaps that other white cheese you offered a recipe for around thanksgiving time (made with tahini and more) might be a yummy cheese for this and a bit more mild than feta.
This kind of treat almost seems like a dessert to top off a bowl of hearty lentil soup! Or perhaps broil a bit of our white cheese on top of a gluten "chik'n" fillet and top with chutney and a fresh spinach salad on the side.....I'm working myself up a large appetite!
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Bryanna
Owner/Moderator
1008 posts
Jun 09, 2005
11:36 AM
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I will search for it-- I think I used a mango chutney recipe and used peaches instead, but didn't get it on computer.
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
1012 posts
Jun 09, 2005
4:56 PM
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Found the recipe-- not saying this is the best one, just the one I've made so far. Try chutney on a cracker with smoked tofu or tofu cream cheese, BTW! See also the April/may 2004 Vegan Feast for vegan South African recipes to eat with your chutney (the "meatloaf" contains chutney, too)!
BRYANNA’S PEACH CHUTNEY
4 large ripe peaches, peeled, pitted and chopped
3/4 c. diced onion
1 apple or pear, diced (do not peel)
1/2 c. brown sugar
1 c. cider vinegar
1 dried red chili pepper, crumbled
1 1/2 Tbs. grated fresh ginger
4-6 cloves garlic, minced
3/4 tsp. salt
1/8 tsp. cayenne
1/8 tsp. ground cloves
Combine all ingredients in a large non-aluminum saucepan and bring to a boil. Turn down to low and simmer, stirring occasionally, for 35-40 minutes, or until jam-like. Cool to room temp, then place in covered jars and refrigerate. Or, can while still hot in 3 hot, sterilized 1/2 pint jars. Seal and process in a boiling water bath for 20 minutes. 3 cups.
Here are some that I have collected for future experimenting:
PEACH CHUTNEY RECIPES:
SOUTH AFRICA IS FAMOUS FOR PEACH CHUTNEY. Here’s a South African recipe from http://members.fortunecity.com/cavebear3/rolypoly.htm :
PEACH CHUTNEY!
Makes 2 litres.
2 kg ripe peaches, peeled and stoned
500 g tart apples, peeled and cored
500 g sultanas
1 medium onion
1 clove garlic
400 g sugar
1 litre vinegar
10 ml ground ginger
5 ml ground cinnamon
15 ml salt
1 ml cayenne pepper
1. Mince the peaches, sultanas, garlic and onion together and place in a large saucepan.
2. Add the other ingredients and boil, uncovered, until the chutney is thick, stirring ocasionally.
3. Bottle and seal immediately.
SOUTHWEST NECTARINE OR PEACH CHUTNEY
From homecooking.com (I would add 1/2 tsp. salt BCG)
Ingredients
1 tablespoon olive oil
1/2 onion, diced fine
1 clove garlic, minced
1 tablespoon ginger, minced
2 Anaheim chilies, seeded and diced
1 chipotle chile in adobo sauce, diced (canned chili - see note)
1/2 cup brown sugar
1/4 cup unseasoned rice vinegar
1/2 teaspoon cinnamon
1/2 cup white wine
4 ripe nectarines or peaches, peeled, pitted and chopped (see note)
Instructions
In a stainless-steel saucepan, heat the oil and sauté the onion, garlic, ginger, and chiles over moderate heat for about 5 minutes. Add the brown sugar, rice vinegar, cinnamon, and white wine and cook until slightly thickened, stirring occasionally. Add the chopped fruit and cook an additional 15 to 20 minutes on medium low, stirring occasionally, until thickened. Adjust seasoning.
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Note: Canned chipotles are available in the ethnic food section of the supermarket. May be omitted for a less spicy chutney.
To make peaches easier to peel, place them in a pot of boiling water for about 20 seconds, then back into a bowl of cold water.
Yield: about 2 cup
CALIFORNIA PEACH CHUTNEY
recipe by BubbasMom Wetmore on recipezaar.com
This sweet/sour mildly hot chutney is great.
1 hour 15 mins prep
5 medium peaches, peeled,seeded sliced
1/2 cup dates, chopped
1/2 cup chopped dried figs or golden raisins
1/4 cup finely chopped crystallized ginger
1 small onion, chopped
1 cup lightly packed brown sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon dried red pepper flakes
1. Combine all ingredients in a 3-quart saucepan.
2. Bring to a boil.
3. Simmer, stirring frequently, 30 minutes or until thickened.
4. Wash 5 (1/2 pint) jars in hot soapy water; rinse.
5. Keep hot until needed.
6. Prepare self-sealing lids as manufacturer directs.
7. Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch headspace.
8. Release trapped air.
9. Wipe rim of jar with a clean damp cloth.
10. Attach self-sealing lid.
11. Repeat with remaining jars.
12. Place filled jars on a rack in a large pot of boiling water.
13. Water should cover jars 1 to 2 inches and have an additional 2 inches for boiling space.
14. Cover pot.
15. Bring water to a boil.
16. At sea level, boil 10 minutes.
17. For every 1000 feet altitude, add one minute to boiling time.
18. Store up to 1 year.
PEACH CHUTNEY
From http://recipes.epicurean.com/
Ingredients:
4 c. peaches, chopped (9)
1/3 c. chopped onion
1 c. raisins
2/3 c. white wine vinegar
1/4 c. lemon juice
1 tbsp. salt
4 1/2 c. white sugar
2/3 c. brown sugar
1 sm. sweet red pepper
1 tbsp. mustard seed
1 box powdered Certo
1 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ground ginger
1/4 c. preserved ginger in sweet sauce, slivered
Directions:
In large pan add all except spices. Stir over high heat to a hard boil. At once, stir in sugar and spices. Boil hard 5 minutes, stirring constantly. Skim and stir 10 minutes Pour into glasses, parawax, 10 medium glasses.
CROCKPOT PEACH CHUTNEY
http://www.cdkitchen.com
Ingredients:
4 cups diced peaches
1 cup raisins -- chopped
1 small onion -- chopped
1 clove garlic -- minced
1 tablespoon whole mustard seed
1 teaspoon dried red chilies -- chopped
1/4 cup chopped crystallized ginger
1 teaspoon salt
3/4 cup white vinegar
1/2 cup brown sugar
Directions:
Combine all ingredients until well mixed. Place in crock pot. Cover, cook on low for 4-6 hours. Remove lid and continue cooking on high for 2 more hours. This is good served on pork.
Recipe Location: http://crockpot.cdkitchen.com/recipes/recs/508/Crock_Pot_Peach_Chutney6219.shtml
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2005 CDKitchen, Inc.
FRESH PEACH CHUTNEY
From farmfreshtoyou.com
1/2 cup cider vinegar 1 jalapeno pepper, diced
1/2 cup brown sugar 1/3 cup white raisins
1/2 cup white sugar 1 Tbs. finely chopped garlic
1 large sweet red pepper, seeded, diced 1/4 inch pcs. 1 Tbs. grated ginger
1 small white onion, peeled and diced, about 1/2 cup 1/2 tsp. salt
1-1/2 pounds fresh peaches, blanched to remove
the skin, pit removed, sliced into wedges
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, jalapeno, 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
Recipe created by Rori Trovato
From the July 2002 issue of O, The Oprah Magazine
Makes about 8 cups
You can take this sweet-and-savory peach chutney anywhere—but why not start at the top, over toasted flatbread and creamy (tofu)goat cheese.
* 1 large shallot, cut in half
* 1/2-inch piece fresh ginger, peeled
* 1 clove garlic, peeled
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon lemon zest
* 1/4 cup fresh lemon juice
* 1/4 teaspoon red pepper flakes (or to taste)
* 1 teaspoon red wine vinegar
* 1 tablespoon light brown sugar
* 2 large peaches, peeled and cut into 1/2-inch chunks
* 1/4 cup finely chopped green scallions
* 2 tablespoons chopped cilantro
* 1/2 teaspoon salt
In a small food processor, combine shallot, ginger and garlic. Pulse until finely chopped.
Heat olive oil in a large sauté pan over medium heat. Sauté shallot mixture until tender and fragrant, about 5 minutes. Add remaining ingredients and bring to a boil. Cover and reduce heat to low. Continue cooking 20 minutes. Adjust seasoning with salt, if needed. Let cool to room temperature. Serve with flatbread and goat cheese or with roasted or grilled meats.
(Chutney can be made 1 to 2 days in advance and refrigerated. Bring back to room temperature before serving.)
Recommended technique: To peel a peach easily, quickly plunge it into boiling water for 5 seconds, remove it, submerge it in ice water, then peel.
From BC Tree Fruits;
PEACH CHUTNEY
The versatile peach is a good source of vitamin A - a powerful promoter of good health. Makes about 6 cups
6 cups (1.5 L) firm peaches, peeled, seeded and sliced
5 tablespoons (75 ml) Fruit-Fresh powder (I think this is vitamin c or ascorbic acid—BCG)
8 cups (2 L) water
½ cup (125 ml) gingerroot cut in 1/4" strips, 1" long
1 cup (250 ml) raisins
1¼ cups (312 ml) white wine vinegar
½ cup (125 ml) fresh lemon juice
1 large clove garlic (crushed)
2 cups (500 ml) brown sugar
1 cup (250 ml) chopped onion
2 teaspoons salt
Tie up in cheesecloth:
2 tablespoons (30 ml) mustard seeds
1 tablespoon (15 ml) hot red pepper flakes
8-10 cloves
1 stick cinnamon (crushed)
Combine Fruit-Fresh and water. Slice peaches into solution to coat all pieces of fruit. Drain peaches well and combine with remaining ingredients in saucepan. Bring the mixture to a boil. Simmer for 15 minutes, covered. Cool and let stand (covered) overnight to plump up fruit and allow flavors to blend. The next day, cook gently for 15 minutes, uncovered. Cool again, stirring occasionally. Bring to boil once again. Discard cheesecloth bag. Pour into sterilized jars, wipe top of jar and seal immediately.
From: JAN GENDERS on fatfree.com
"EXOTIC" PEACH CHUTNEY (yield: about 12 cups)
6 1/2 lbs. peaches 1 cup dark raisins
2 cups malt vinegar 1 cup golden raisins
2 cups brown sugar 1 Tbsp. pickling salt
3/4 cup finely chopped ginger 1 Tbsp. mustard seed
2 medium oninons, finely chopped 2 Tbsp. celery seed
1 hot banana pepper, seeded and 2 tsp. garam masala
finely chopped (curry blend)
2 green peppers, finely chopped
1. Blanch, peel and pit peaches. Coarsely chop peaches and combine
with vinegar in a large stainless steel or enamel saucepan. Stir
in sugar. Bring to a boil and cook, stirring frequently, until the
peaches are tender, about 15 minutes.
2. Add remaining ingredients. Boil over medium-high hea for about 45
minutes or until thick, stirring frequently.
3. Ladle chutney into six hot, sterilised, pint (2 cup) preserving
jars, leaving 1/2 headspace. Wipe rims clean. Seal according to
manufacturer's directions. Process for 15 minutes in a boiling
water bath.
4. Allow chutney to mature for at least one month before using.
FROM cyber-kitchen.com:
Chutney: Peach Chutney Recipes by Rusty
PEACH CHUTNEY
Posted By: Diane Dunas - Oregon
4 qt. peaches finely chopped and peeled
1 c. raisins
1 c. chopped onions
2 to 3 c. brown sugar
1/4 c. mustard seed
2 T. ginger
2 tsp. salt
1 clove garlic, minced
1 hot red pepper, finely chopped
5 c. vinegar
Combine all ingredients in a large sauce pan. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Pour into hot jars and process in boiling water bath for 10 min.
PEACH CHUTNEY
Yield: 2 Quarts
4 lbs. peaches, peeled (about 2 qts.)
1 cup seedless raisins
2 garlic cloves, minced
1/2 cup chopped onion
2/3 cup chopped preserved gingerroot
1 to 2 Tbsps chili powder
1 Tbsp mustard seeds
1 tsp. curry powder
1-1/2 tsps. salt
4 Tbsps mixed pickling spice, tied in cheesecloth bag
4 cups cider vinegar
4-1/2 cups (2 lbs.) brown sugar
Slice peaches and combine with remaining ingredients in large bowl. Cover and let stand overnight. Turn mixture into heavy kettle. Bring to boil. Simmer - uncovered, until chutney is of desired consistency, about 30 to 45 minutes. Stir frequently to prevent scorching. Remove spice bag. Ladle chutney into hot sterilized jars. Seal. Great with curry dishes.
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
1013 posts
Jun 09, 2005
5:00 PM
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The ingredients didn't line up the way they should have in this recipe. Here it is again:
FRESH PEACH CHUTNEY
From farmfreshtoyou.com
1/2 cup cider vinegar
1 jalapeno pepper, diced
1/2 cup brown sugar
1/3 cup white raisins
1/2 cup white sugar
1 Tbs. finely chopped garlic
1 large sweet red pepper, seeded, diced 1/4 inch pcs.
1 Tbs. grated ginger
1 small white onion, peeled and diced, about 1/2 cup
1/2 tsp. salt
1-1/2 pounds fresh peaches, blanched to remove
the skin, pit removed, sliced into wedges
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, jalapeno, 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.
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"To look like a goddess, eat like a peasant." Karen Andres
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