PEACH MUSTARD RECIPES

Name: Peach Chutney
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: about 3 cups.
Ingredients: 2 large onions, chopped; 1 tablespoon vegetable oil; 3 large peaches, peeled and cubed; 1/2 cup packed brown sugar; 1/4 cup sugar; 1/4 cup raisins; 1 tablespoon molasses; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground allspice; 8 tablespoons vinegar, divided; 2 tablespoons lemon juice

PEACH CHUTNEY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Peach Chutney Recipe: How to Make It - Taste of Home image

Golden chunks of sweet peaches are a wonderful part of this tangy chutney. We enjoy this and many other peach delicacies all year-round.—Julie Ann Morgan, Columbia, South Carolina

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield about 3 cups.

Number Of Ingredients 12

Ingredients

2 large onions, chopped
1 tablespoon vegetable oil
3 large peaches, peeled and cubed
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup raisins
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
8 tablespoons vinegar, divided
2 tablespoons lemon juice

Steps:

In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 48 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 11g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

MUSTARD VINAIGRETTE RECIPE - NYT COOKING

Mustard Vinaigrette Recipe - NYT Cooking image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http//schema.org, Calories 185, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 2 grams, SodiumContent 71 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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