Peach and mustard chutney
Votes: 1
Time: 17 min.
Complexity: easily
Complexity: easily
Peach and mustard chutney - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g (about 1.5 cups) frozen peaches (defrosted and coarsely chopped)
- 1/4 cup brown sugar
- 1/3 cup dried cherries
- 2 tablespoons Dijon mustard
- 1 tbsp. l. olive oil
- 2 tbsp (30 g) butter
- 1 medium shallot, diced
- 1 coarsely chopped clove of garlic
- 3/4 tsp coarse salt
- Ground black pepper
We recommend
Recipes with similar ingredients: chutney sauce, dried cherries, shallots, garlic, brown sugar, Dijon mustard, peaches
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, melt the vegetable oil and butter. Add the onion and garlic, season with salt and pepper, and cook until softened, about 4 minutes. Add the peaches, brown sugar, cherries, and mustard.
Cook, stirring occasionally, until the peaches are tender, their juices have released, and they have turned into a thick, chunky jam, about 8 minutes. Cool and serve at room temperature with chicken or pork. Yield: 2 cups.
Categories:
Similar recipes
