Gingered Peach Chutney Recipe
Gingered Peach Chutney Recipe photo by Taste of Home
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Gingered Peach Chutney Recipe

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This recipe feature some of the best fruit of the summer: Pears. I love to add this to pork roast or chops.—Marlene Wiczek, Little Falls, Minnesota
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.

Ingredients

  • 4 cups chopped peeled fresh peaches
  • 1-1/2 cups cider vinegar
  • 1 cup plus 2 tablespoons packed brown sugar
  • 1 small onion, finely chopped
  • 1/2 cup raisins
  • 1/3 cup chopped crystallized ginger
  • 1 tablespoon mustard seed
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 small garlic clove, minced

Directions

In a Dutch oven, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened and reduced to about 3-1/2 cups, stirring occasionally.
Serve warm or at room temperature. Refrigerate leftovers. Yield: 3-1/2 cups.
Originally published as Gingered Peach Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p210

Nutritional Facts

1/4 cup: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 186mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 1g protein.

  • 4 cups chopped peeled fresh peaches
  • 1-1/2 cups cider vinegar
  • 1 cup plus 2 tablespoons packed brown sugar
  • 1 small onion, finely chopped
  • 1/2 cup raisins
  • 1/3 cup chopped crystallized ginger
  • 1 tablespoon mustard seed
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 small garlic clove, minced
  1. In a Dutch oven, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened and reduced to about 3-1/2 cups, stirring occasionally.
  2. Serve warm or at room temperature. Refrigerate leftovers. Yield: 3-1/2 cups.
Originally published as Gingered Peach Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p210

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