Peach Chutney In Instant Pot Or Stovetop Recipes

PEACH CHUTNEY IN INSTANT POT OR STOVETOP

Steps:

• 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 1/2 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.
• 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.
• 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. 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 1/2 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.

SPICY PEACH CHUTNEY

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

INSTANT POT® PEACH SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.