Chunky Peach-Ginger Chutney

If you use frozen peaches, there's no need to thaw them first. This chutney thickens as it stands, as well as when it chills. Serve the chutney warm or chilled with grilled or roasted pork, chicken, or lamb.

Yield: 4 1/4 cups (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 29.3g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 8mg
  • Calcium: 28mg

Ingredients

  • 2 cups chopped onion
  • 4 cups fresh or frozen sliced peeled peaches
  • 1 cup golden raisins
  • 1 cup firmly packed light brown sugar
  • 1/4 cup crystallized ginger
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 cup cider vinegar

Preparation

  1. 1. Place a large nonstick skillet over medium-high heat. Add chopped onion, and sauté 5 minutes or until tender.
  2. 2. Place onion, peaches, and next 7 ingredients (through cloves) in a 3-quart electric slow cooker; stir well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and vinegar in a small bowl; stir with a whisk until well blended. Add flour mixture to peach mixture; stir well. Cover and cook on LOW for 5 hours.
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