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Peach-Cherry Chutney

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  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 2
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Add something tangy to your family’s Asian night! Enjoy your meal with this delicious peach and cherries chutney.
Updated Aug 11, 2010
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Ingredients

  • 2 cans (15 1/4 ounces each) sliced peaches, well drained and chopped
  • 1/2 cup sugar
  • 1/3 cup dried cherries
  • 1/3 cup cider vinegar
  • 2 teaspoons finely chopped jalapeño chili
  • 1 teaspoon grated gingerroot
  • 1/2 teaspoon ground allspice
  • 1/2 cup chopped red onion

Steps

  • 1
    Mix all ingredients in 2- to 3 1/2-quart slow cooker.
  • 2
    Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
  • 3
    Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.

Tips from the Betty Crocker Kitchens

  • tip 1
    Here's an easy way to remove the thin, paperlike peel from fresh gingerroot: Scrape it with the side of a spoon. Grating the gingerroot will give you a thick, juicy, aromatic pulp.
  • tip 2
    If you prefer, use a teaspoon of ground ginger in place of the grated fresh gingerroot. Also, you can use dried cranberries or raisins if dried cherries aren't available.

Nutrition

20 Calories, 0g Total Fat, 0g Protein, 6g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
20
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
0mg
Total Carbohydrate
6g
Dietary Fiber
1g
Protein
0g
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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