When Summer peaches are at their best there is one non-negotiable recipe that I always make before the season ends. Peach Chutney, with glorious spices and aromatics, is so easy to make and a wonderful condiment to use during the colder months. It is used as an ingredient in many South African recipes including Bobotie - A savory beef dish topped an egg custard and bay leaf, which I will share with you one day soon. We also use it on boerewors rolletjies (grilled sausage on a bun), as a dipping sauce for spicier appetizers like samosas, on sandwiches and even on a good cheese plate.
This recipe can be made on the stovetop, but if you have an Instant Pot I highly recommend using it instead. It will render the same results while dramatically decreasing the time it takes to prepare. Either way, peach chutney is delicious and I hope you enjoy!
8 cups fresh peaches, skin on and roughly chopped
2 large onions, finely minced
1 tablespoon grated ginger root + 1 teaspoon minced garlic
1 cup brown sugar
3/4 cup brown malt vinegar
1/2 cup water
1/2 teaspoon curry powder or mixed masala
1 teaspoon allspice
1/4 teaspoon yellow mustard seeds
1 stick cinnamon
1 teaspoon salt
Instant pressure cooker:
Add everything to an electric pressure cooker and cook on high pressure for 10 minutes. Allow the steam to release naturally, then remove lid and scoop out cinnamon stick, cardamom pods and cloves because their work is done. You can use an immersion blender to smooth the mixture until your desired consistency. It will thicken upon standing but bottle it while hot - It will keep in the fridge for a month or so.
Add everything to a large heavy-bottomed saucepan and boil over medium heat for 45 minutes to 1 hour. Stir occasionally to ensure that the bottom does not stick - If mixture becomes too dry, add 1/4 cup water gradually until the peaches are broken down and mixture has reached a thick consistency. Bottle while hot.
Makes 4 cups.