Sweet and juicy Peaches. Spicy and warm Ginger. What happens when you cook them together? You get the perfect blend of sugar and spice- Peach Ginger Chutney. Chutney is a spicy condiment made with fruits or vegetables, vinegar, spices, sugar and a pinch of salt.
It’s origin can be traced back to India. Fruit or vegetables chutney evolved with the Anglo-Indian cuisine in India, where the main aim was to preserve the seasonal fruit or vegetable for year round consumption. As a deviation from the Indian pickle, the oil and spices were replaced with vinegar and sugar, both adding to the longer shelf life of the product.
Peaches are my all-time favorite fruit. I can have them in anyway, fresh, as jam, canned in light syrup, in a salad, on a cheese platter, and of course, as a chutney. Chutneys and Jams are a nice way to enjoy the fresh taste of your favorite fruit, for the year round. I am very grateful for the giving Peach Tree in my backyard. This summer, it was so generous that we were picking fruit for a long time. We gave some to neighbors, colleagues, friends and even strangers:-) Then, we made Jam– oh boy did we make some Jam! Let’s just say we made enough to last us and our friends the whole year. We ended up freezing up a whole lot of them. The peaches you see in this recipe, came out of my freezer (that’s why they look a little brown:-).
Peach Jam recipe coming soon!
I enjoy Peach Ginger chutney multiple ways. It makes for a great addition to a cheese platter. Pair it with Goat cheese or a creamy Brie, the combination is to die for. I goes really well with Pork Chops or a Grilled Chicken breast with some spicy arugula. Salad dressings get a new life with a dollop of this chutney. If you’re feeling adventurous, warm this chutney up in the microwave for 20-30 seconds, drizzle it on top of Peach ice-cream– believe me, you will have a whole new respect for this chutney:-)
You can make this on the stove-top cook pot or in the pressure cooker– both methods take about the same time. The cooking time really depends on how juicy and sweet your peaches are, and, how big a batch you’re making. If they’re too juicy- you have to dry all that liquid. If they’re not as sweet., you’ll want to add more sugar, which means, more liquid to dry- so you get the idea.
- If using fresh, wash and dry peaches. Pit them and chop them into 1 inch pieces. Removing the skin is an optional step- if you leave them on- they dissolve into the chutney, so totally your call. Toss the fresh peaches with juice of 1/2 a lemon to avoid browning. If you’re using frozen peaches, thaw them out to room temperature.
- Take a Stockpot– the wider the better, because the larger the surface area- the quicker your cook time will be. Its always a good idea to use a deep pot for jams and chutneys. Towards the end, the fruit splashes as it boils, I’m sure you don’t want it all over your cooktop, so, using a Splatter Screen comes in handy with a recipe like this. Use a Wooden Spoon or a Silicone Spatula with a long handle- it protect your hands from the splashes when you’re stirring.
- Add the fruit, sugar, spices and vinegar. Start on a medium-high heat, when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so. You can mash the fruit to your liking using a Potato Masher or a Hand Blender. The chutney is done when it has reduced down to a jam-like consistency. For 4 cups of fruit, it takes me about 25-35 minutes, depending on the fruit.
In the recipe below, I have cooked this chutney in my electrical pressure cooker, Instant Pot. It gives me a head start on the fruit cooking, but then I have to wait for it to depressurize for about 10 minutes, which brings the cooking time to about the same. Although, I did not have to stand by the stove stirring, for those 25 minutes, so I would say pressure cooking in the Instant Pot has an advantage.
Peach Ginger Chutney- Pressure Cooker (or Stove)Print Recipe
- 4 cups chopped Peaches (10-12 peaches, depending on size)
- Juice of 1/2 lemon (for tossing, 'if' using fresh peaches)
- 1 cup Sugar
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Roasted Ground Cumin
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon freshly grated ginger (I use a Microplane), or, 1/4 teaspoon Ginger Powder
Prep: If using fresh, wash and dry peaches. Pit them and chop them into 1 inch pieces. Removing the skin is an optional step- if you leave them on- they dissolve into the chutney, so totally your call. Toss the fresh peaches with juice of 1/2 a lemon to avoid browning. If you're using frozen peaches, thaw them out to room temperature.
Turn ON the Instant Pot. Using the biggest size you have is good here- the wider the better, because the larger the surface area- the quicker your SAUTE time will be. Add peaches, sugar, ginger, salt, spices and vinegar. Mash the fruit to your liking using a Potato Masher or a Hand Blender. This will release some liquid (for fresh peaches), which will be needed to get the Instant Pot to pressure. Set Manual or Pressure Cook for 1 minute and let the pressure release naturally (NPR) for 10 minutes.
Open the lid, turn on SAUTE (High). Keep stirring every 5 minutes or so. The chutney is done when it has reduced down to a jam-like consistency. For 4 cups of fruit, it takes me about 25-30 minutes, depending on the fruit. Towards the end, the fruit splashes as it boils, so using a Splatter Screen comes in handy. Use a Wooden Spoon or a Silicone Spatula with a long handle- it protect your hands from the splashes when you're stirring.
When the chutney is thick enough, turn off the Instant Pot. Cool before transferring to a glass jar. You can follow the canning procedures if you like. This chutney stays good in the refrigerator for a few weeks and can be frozen for up to 3 months.