Peach chutney for the winter

In India, they know how to prepare an excellent sauce for peach meat for the winter. To prepare it, you need to master the secrets of cooking, how to prepare a simple peach sauce and its various variations with the addition of pepper, ginger and other ingredients.

Can you make peach sauce?

Chutneys are sauces, without which no meal in Indian cuisine can do. Those chutneys that are boiled during the cooking process are usually served after a month. The sauce is stored in clean glass jars on the refrigerator shelf. The taste of this chutney is more refined and rich. 

In every Indian family, chutneys are prepared according to their own tastes and traditions. Usually it is a sauce with a sharp-burning taste, resembling a brown or green viscous jam in appearance. It is served with almost all vegetable, meat dishes, rice. Some simply spread it on a tortilla and eat it with hot drinks. In India, chutney is sold in almost every store, usually in jars of 200-250 g, no more. Sauces made from mango, tomato, and ginger enjoy special love and popularity in the country.

In our country, locally adapted chutneys are prepared from any seasonal fruit. It can be a pear, apple, peach, plum, gooseberry. Although chutney is usually made from sweet fruits, ginger root and hot peppers are added to it. The combination of spicy and sweet flavors is the main feature of Indian chutney.

Chutney can be prepared for the winter, rolled up in a jar, or simply stored in a cold place if the dish does not contain a lot of sugar. Without a refrigerator, you can store only the sauce in which there is more sugar. It is worth considering various options for peach sauce, some of which can be prepared for the whole year.

How to make peach sauce for the winter

It is useful for housewives to learn how to prepare the famous Indian peach chutney sauce, which ripens a lot in our region in summer. From this fruit, we traditionally cook compotes, jams for the winter, and also freeze. Let’s try to diversify our diet with peach chutney, which will spice up meat and vegetable dishes in the cold winter. Must have:

• peaches – 8 pcs.;
• sugar – a third cup;
• apple cider vinegar – 125 ml;
• grated ginger – 200 g;
• finely chopped onion – 1 pc.;
• lemon juice – a quarter cup;
• cinnamon – 1 stick;
• carnation – 5-6 buds;
• red and black pepper – 12 teaspoons each;
• coriander – 2 teaspoons;
• salt – 12 teaspoon.

Put the pan on the fire, add vinegar, lemon juice, sugar, ginger, salt, pepper of both kinds. Stir everything, increase the gas pressure and throw the onion into the boiling mass. Bring the mixture to a boil and boil for 3 minutes. Add all other spices and boil for 5 minutes. After that, you can pour peaches into the pan, mix everything and cook for 15-20 minutes, depending on the hardness of the peaches. Simmer under the lid, but do not forget to stir.

Spicy peach sauce for the winter with mustard

Mustard is a common ingredient in Indian chutneys. There is another version of the spicy peach sauce. You need to take:

• peaches (nectarines) – 1 kg;
• almonds – 100 g;
• light raisins – 100 g;
• dry white wine – 200 ml;
• wine vinegar – 200 ml;
• sugar – 200 g;
• mustard seed – 2 tablespoons;
• ground pepper (white) – 0,5 teaspoon;
• salt – 2 teaspoons;
• gelfix (2:1) – 40 g.

Grind fruits and almonds, pour boiling water over raisins. Put the finely chopped fruits into a saucepan, add all the other ingredients. Boil for 7-8 minutes, go through the immersion blender several times, but so that whole fruit pieces remain. Add gelling agent, cook for another 5 minutes. Pour into containers, put in the refrigerator.

Spicy peach, apple and cherry plum sauce

For this recipe, in addition to peaches, you will need cherry plum, yellow or red, as well as apples and various seasonings. Necessary:

• peaches – 3 pcs.;
• apples – 3 pcs.;
• cherry plum – 4 cups;
• Garlic – 3-4 cloves;
• salt – on the tip of a knife;
• sugar – 6-7 tablespoons;
• water – 1,5 glass;
• pepper to taste;
• ginger – to taste;
• spice.

Remove the seeds from the cherry plum, add cold water to the pulp, add sugar. Stir and keep on moderate heat. Cut the peaches, add to the pan, and then the apples. Boil the entire fruit mass for 15 minutes.

Peach meat sauce with ginger and hot pepper

Peach sauce with chili peppers is prepared as follows. You will need:

• fruit pepper aji melocoton (or habanero 4 pieces) – 10 pieces;
• ripe, soft peach – 4 pcs.;
• garlic – 4 lobules;
• white onion – 12 pc.;
• salt (without iodine) – 1 teaspoon;
• lime (juice) – 1 pc.;
• honey – 1 tablespoon;
• apple cider vinegar – 12 cups;
• sugar – 1 tablespoon;
• water – 12 cups.

Peel the peaches, mix all the ingredients and grind in a blender. Boil for 20 minutes, pour into suitably prepared jars or other containers.

Peach sauce for meat with wine and Dijon mustard

Fruit is better to take hard, even slightly greenish. Cut them into random pieces. The recipe for peach sauce for meat will consist of the following ingredients:

• peaches – 0,6 kg;
• sugar – 0,1 kg;
• dry white wine – 0,5 l;
• chopped ginger – 2 teaspoons;
• granular mustard – 2 teaspoons;
• regular mustard – 1 teaspoon.

Pour peaches with wine, add sugar, cook for an hour at +100 C. The mixture should decrease by 2 times, that is, boil down. Crush the remaining mass with a crush, add ginger, both varieties of mustard. Put back on the fire and boil for another 15 minutes. The resulting chutney can be poured into prepared jars and rolled up for the winter. Peach sauce is very suitable for chicken, various meat dishes.

Recipe for peach chutney with onion and oriental spices

There are many options for making chutney. You should experiment a little with the ingredients to understand which recipe you like the most. So, the next chutney is made with peaches and onions. You will need:

• peaches – 1 kg;
• onion or red onion – 3 pcs.;
• ground ginger – 0,5 teaspoon;
• hot pepper – 1 pc.;
• dark raisins – 0,1 kg;
• salt – 1 teaspoon;
• sugar – 5 tablespoons;
• vegetable oil – 4 tablespoons;
• dry mustard seeds – 0,5 teaspoon;
• zira – 0 teaspoon;
• turmeric – 0,5 teaspoon;
• cinnamon – 0,3 teaspoons;
• cloves – 0,3 teaspoon;
• apple cider vinegar – 0,1 l.

Heat the oil in a frying pan, throw in the chopped onion, ginger, hot pepper. Simmer under the lid until transparent, add salt, sugar, raisins. Simmer for 5 minutes and toss in all other spices.

Remove the skin from the peaches, finely chop, add to the saucepan. Simmer for half an hour, adding a little vinegar. Sterilize the jars (can be in the microwave), put the finished chutney into them, roll up the lids.

Peach and apricot chutney for the winter

Fruits must be taken not overripe, harder. The saucepan must be chosen the same as for making jam, jam – with a wide double bottom, so that the sauce warms up well, but does not burn. The ingredients you will need are the following:

• peaches, apricots – 0,5 kg (0,250 kg each);
• currant – 0,5 cups;
• raisins – 0,75 cups;
• ginger – 0,02 kg;
• garlic (cloves) – 10 pcs.;
• cayenne pepper – 0,5 teaspoon;
• red wine vinegar – 0,25 l;
• sugar – 2 glass;
• salt – 0,25 teaspoon.

Put peeled garlic, ginger into the blender bowl, add 50 ml of vinegar, beat until smooth. Pour the resulting mass into a saucepan with chopped pieces of fruit. Add the remaining vinegar, as well as sugar, salt, pepper. Bring to a boil, reduce the gas to the minimum mark. Cook from 20 minutes to half an hour, not allowing to burn.

Without turning off the fire, add currants, raisins, cook the same amount more. The sauce should thicken, then you can turn it off, cool and pour into sterile jars. Such chutney can be stored in the refrigerator for a very long time, it can be frozen. If the jars are pasteurized and sealed with airtight lids, they can be kept in the basement or other cool place.

How to cook peach ketchup with tomatoes and cardamom for the winter

Instead of buying store-bought ketchup with a lot of unhealthy additives, it’s better to make it at home. You need to take:

• large ripe tomatoes – 6 pcs.;
• peaches (medium size) – 5 pcs.;
• 1 bulb;
• garlic – 3-4 cloves;
• ginger – 2 cm;
• sugar (cane) – 0,15 g;
• apple cider vinegar – 0,15 l;
• tomato paste – 3 tablespoons;
• leaf of laurel;
• cardamom – 2 boxes;
• coriander seeds – 0,5 teaspoon;
• Salt – a pinch.

Finely chop the peaches and tomatoes. Remove the cardamom seeds from the boxes, and crush the coriander a little in a mortar. Finely chop onion, garlic, ginger. Mix all spices, sugar and vinegar in one saucepan, add onion, garlic, ginger. Cook over medium heat until sugar is completely dissolved.

Then add tomato paste, tomatoes, peaches, bring to a boil and keep covered for 20 minutes until the mass thickens. Cool, beat with a blender and pass through a sieve. Arrange in sterile clean jars, keep in the refrigerator. 

Rules for storing peach sauces

Store peach sauces in sterilized and airtight jars, somewhere cool. It is better if it is a refrigerator, cellar, basement. Chutney is very well suited for long-term storage, as it contains many preservatives (sugar, vinegar, pepper).

Conclusion

Sauce for peach meat for the winter is quite simple to prepare. It is necessary to follow the cooking technology correctly, as well as choose the right combination of seasonings and spices.