[wprm-recipe-jump]
A tangy, sweet and chunky Peach Chutney is a perfect recipe to make when peaches are their seasonal best ! The refreshingly yummy chutney gives a perfect flavor explosion with salty, spicy hint to super sweet peaches. You will love making this beautiful summery creation in your kitchen !
What I miss most about summer is the bounty of local fruits and vegetables, besides the beautiful weather of course ! Thankfully, I can hold on to that summer feeling through my cooking and food. Like this delicious peach chutney that has become a family favorite; it works beautifully as a dip or a spread.
Towards the end of the summer, peach tree produces bushels of large fruits with firm and creamy textured yellow flesh. Such a beautiful sight and nature’s blessings it is!
They say nature gives you back 10 fold. So true !! Our peach trees produce luscious peaches that are bursting with full, rich flavor year after year.
My family, neighbors and friends get good portions of peach offerings towards end of the summer. Even after that, there are often plenty of them left. I like to preserve them for my family and friends to taste it when they visit off season again.
All the leftover harvest, I use for making this beautiful Peach Chutney. This chutney is a way to preserve the fruit well after the season is over. It goes well with toast, pancakes, spicy food, with crackers, as part of a chutchurie board, whatever you prefer.
This beautiful looking Peach Chutney is sweet with a little spicy kick and simply the best! It is full of complex flavors with spices like ginger and cumin.
The sweet juicy peaches combined with the distinctive flavors from the roasted cumin seeds is the perfect balance of the spicy sweet and tangy. This unique and delicious combination you will love too.
You can make this Peach Chutney on the stove-top or in the pressure cooker– both methods take about the same time. However, if you use InstantPot, you don’t have to stand by the stove stirring and watching. Plus it controls the splatter better so clean up is easier. So pressure cooking it in the Instant Pot is my preferred method.
To make the jam like consistency, you need to dry out the fruit in it’s own juices. So the cooking time will vary based on how juicy and sweet your peaches are. It will also depend on how big a batch you’re making.
The peaches I used are naturally super sweet. So I do not add any extra sweetener or sugar in this recipe. We like the tangy, sweet interchangeable notes as is.
However, If you prefer sweeter Taste, Add 1/4 cup brown sugar or any other sweetener of your choice while cooking.
1/4 cup Apple Cider vinegar
1 teaspoon cumin seeds- roasted and coarsely ground
1 teaspoon cayenne pepper or red chili powder
Salt per taste
Add the chopped peaches and grated ginger into the pan. Add in cayenne pepper powder, salt and apple cider vinegar. Mix to combine the spices with the peaches.
When the fruit comes to a boil, reduce the heat to medium and keep stirring intermittently.
Cook until the peaches are really soft. Mash some of the peaches with the back of a spoon/spatula as the chutney gets cooked.
The chutney is done when it has reduced down to a jam-like consistency. Once the peaches are really soft and chutney has reached a desirable consistency, remove the pan from heat. The chutney will thicken as it cools down.
Let it cool down to room temperature and then serve. Keep the peach chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.
Turn ON the Instant Pot. Add peaches, ginger, salt, spices and vinegar. Add 1/3 cup of water. Set Manual or Pressure Cook for 2 minute and let the pressure release naturally (NPR) for 10 minutes. After that you can release leftover pressure by moving the seal to Vent.
Open the lid, turn on SAUTE (High). Keep stirring every 2-3 minutes or so.
The chutney is done when it has reduced down to a jam-like consistency. Cancel the Sauté.
Let it cool down to room temperature and then serve. Keep the peach chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.
Instant Pot Peach Chutney
Delightful fresh peach chutney / relish is best way to use season's best peaches! This savory chutney can be used s a spread, dip or tppings on grilled meat.
Ingredients
- 4 cups of chopped ripe peaches, 8-10 medium peaches
- 1.5 inch ginger grated
- 1/4 cup Apple Cider vinegar
- 1 teaspoon cumin seeds- roasted and coarsely ground
- 1 teaspoon cayenne pepper or red chili powder
- Pink Salt per taste
Instructions
- Wash and dry peaches. Remove the pit and chop them into small pieces. (Removing the skin is an optional)
Stove Top Method:
- Heat a pan on medium heat. Add coarsely ground cumin seeds. Let them toast some. Add the chopped peaches and grated ginger into the pan. Add in cayenne pepper powder, salt and apple cider vinegar. Mix to combine the spices with the peaches. When the fruit comes to a boil, reduce the heat to medium and keep stirring intermittently.
- Cook until the peaches are really soft. Mash some of the peaches with the back of a spoon/spatula as the chutney gets cooked.
- The chutney is done when it has reduced down to a jam-like consistency. Once the peaches are really soft and chutney has reached a desirable consistency, remove the pan from heat. The chutney will thicken as it cools down
- Let it cool down to room temperature and then serve. Keep the peach chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.
Instant Pot Directions:
- Turn ON the Instant Pot. Add peaches, ginger, salt, spices and vinegar. Add 1/3 cup of water. Set Manual or Pressure Cook for 2 minute and let the pressure release naturally (NPR) for 10 minutes. After that you can release leftover pressure by moving the seal to Vent.
- Open the lid, turn on SAUTE (High). Keep stirring every 2-3 minutes or so. The chutney is done when it has reduced down to a jam-like consistency. Cancel the Sauté. Let it cool down to room temperature and then serve. Keep the peach chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.
Nutrition Information:
Yield: 8 Serving Size: 1-2 TablespoonsAmount Per Serving: Calories: 108Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 83mgCarbohydrates: 26gFiber: 4gSugar: 22gProtein: 3g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
♥We would love to hear your feedback . Do let us know how you like this post by leaving a comment and rating it so other readers know it too.
And while you’re at it, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!
Want to save it for later? Check our Pinterest Board for more recipe ideas and creations. Want to save this recipe for later use? Pin it here
Do you like Chutney and pickles ? We love making them from variety of ingredients. Check out some unique chutney recipes on the blog!
Dale
Saturday 12th of September 2020
This is amazing I just canned 14 pints will be wonderful in the winter. Thanks for the great recipe. Dale
admin
Monday 14th of September 2020
So glad to hear that. Yes it's perfect for winter storage.
Sasmita Sahoo Samanta
Tuesday 25th of September 2018
Chutney using fresh peaches and that too homegrown are just WOW !!!!! Must be taste amazing... Love this share :)
Jayashree
Tuesday 25th of September 2018
The peach chutney looks so delicious, lucky to get so many in your backyard.
code2cook
Tuesday 25th of September 2018
I too make this chutney but simply grind everything together. Addition of vinegar and chunky chutney looking fabulous. Will add it next time and make it.
Uma Srinivas
Monday 24th of September 2018
we have a peach tree in our backyard too. This recipe sounds very interesting. Next time I will try this for sure.