Sweet juicy peaches cooked with fresh ginger and seasoned with a hint of roasted cumin and cayenne, this Peach Chutney is the perfect blend of sweet and spicy. Enjoy this versatile condiment year round with this easy Instant Pot or Stovetop recipe. No pectin used!
Wash and dry peaches. Pit them and chop them into 1 inch pieces. Removing the skin is an optional step. I leave them on and the skin dissolves in the chutney.
Toss the fresh peaches with juice of ½ a lemon to avoid browning. If using frozen peaches, thaw them out to room temperature and skip the lemon juice.
Turn ON the Instant Pot. Use the biggest size you have, since the wider the surface area, the shorter 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 build pressure.
Set Pressure Cook for 1 minute. Once cook time is done let the pressure release naturally (NPR) for 10 minutes. Manually release the remaining pressure by turning pressure valve to 'venting' position in Duo, or pushing down on pressure valve in Ultra models.
Simmer and Thicken
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 15-20 minutes, depending on the fruit.
When the chutney is thick enough, turn off the Instant Pot. The chutney will continue to thicken as it cools. 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.
Prep: Wash and dry peaches, pit them and chop them into 1 inch pieces. Toss the fresh peaches with juice of ½ a lemon to avoid browning. If using frozen peaches, thaw them and cut into pieces. Removing the skin is an optional step. I leave them on and the skin dissolves in the chutney.
Cook: Heat a wide stock pot or pasta pot on medium high heat. Add the chopped peaches, grated ginger, roasted cumin, cayenne pepper, salt and apple cider vinegar. Toss well to combine the spices with the peaches.
Simmer: When the fruit comes to a simmer, reduce the heat to medium and keep stirring every 5 minutes or so. Cook until the peaches have broken down. Using a potato masher or the back of a spoon, mash some of the peaches. This helps thicken the jam naturally.
Thicken: The chutney is done when it has reduced down to a jam-like consistency. Turn off the heat once the peach chutney has reached a desirable consistency. This chutney will continue to thicken as it cools down.
Store: Let it cool completely before storing it in jars. This peach chutney stays good in the refrigerator got for couple of weeks, or up to 3 months in the freezer. You can also can it using standard canning procedures.
Tips for Making Peach Chutney
If using frozen peaches in this recipe, thaw them in the refrigerator gradually. Skip the step of tossing them with lemon juice.
When picking a pan or Instant Pot for this recipe, use the biggest size you have, since the wider the surface area, the shorter your SAUTE (simmer) time will be.
Since peaches are rich in natural pectin, this chutney thickens well without using any additional pectin.
This chutney continues to thicken as it cools so keep that in mind when checking for consistency.
Cool completely before transferring to a glass jar. You can follow standard canning procedures if you like to can this chutney. This chutney stays good in the refrigerator for a few weeks and can be frozen for up to 3 months.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.