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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.
Course Condiments
Cuisine American
Keyword easy chutney, Food preserving recipe, Fresh peach Relish, Instant Pot Peach Chutney, Peach Chutney, savory condiment
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 108kcal

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
  • 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

Serving: 1-2 Tablespoons | Calories: 108kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 83mg | Fiber: 4g | Sugar: 22g