Peach chutney for the winter

In India they know how to prepare an excellent sauce for winter peach meat. 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.

Is it possible to make sauce from peaches?

Chutneys are sauces that no meal in Indian cuisine is complete without. 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.

Every Indian family prepares chutney based on its own tastes and traditions. Usually this is a sauce with a spicy-hot taste, reminiscent of a viscous brown or green jam in appearance. It is served with almost all vegetable, meat dishes, and rice. Some people simply put it on a flatbread and eat it, washed down 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, tomatoes, and ginger are especially loved and popular in the country.

In our country, chutneys adapted to local conditions are prepared from any seasonal fruit. It could be a pear, apple, peach, plum, gooseberry. Although chutney is usually made from sweet fruits, ginger root and hot pepper 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 into a jar, or simply stored in a cold place if the dish does not contain a lot of sugar. Only the sauce that contains more sugar can be stored without refrigeration. 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 chutney sauce from peaches, which ripen a lot in our region in the summer. We traditionally make compotes, jams from this fruit for the winter, and also freeze it. Let's try to diversify our diet with peach chutney, which will add piquancy to meat and vegetable dishes during the cold winter period. You must have:

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

Place the pan on the fire, add vinegar, lemon juice, sugar, ginger, salt, and both types of pepper. Stir everything, increase the gas pressure and add the onion to the boiling mass. Bring the mixture to a boil and simmer for 3 minutes. Add all other spices and simmer for 5 minutes.After this, you can pour the peaches into the pan, mix everything and cook for 15-20 minutes, depending on the hardness of the peaches. Simmer covered, 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 option for 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;
• zhelfix (2:1) – 40 g.

Grind the fruits and almonds, pour boiling water over the raisins. Place the finely chopped fruits in a saucepan and 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 and place in the refrigerator.

Spicy sauce made from peaches, apples and cherry plums

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 the knife;
• sugar – 6-7 tablespoons;
• water – 1.5 cups;
• pepper - to taste;
• ginger - to taste;
• spices.

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

Sauce for meat from peaches with ginger and hot pepper

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

• aji melocoton fruit pepper (or habanero 4 pieces) – 10 pcs.;
• ripe, soft peach – 4 pcs.;
• garlic – 4 cloves;
• white onion – 1\2 pcs.;
• salt (without iodine) – 1 teaspoon;
• lime (juice) – 1 pc.;
• honey – 1 tablespoon;
• apple cider vinegar – 1/2 cup;
• sugar – 1 tablespoon;
• water – 1/2 cup.

Peel the peaches, mix all 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

It is better to take fruits that are firm, even slightly greenish. Cut them into arbitrary 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;
• grainy mustard - 2 teaspoons;
• regular mustard - 1 teaspoon.

Pour wine over the peaches, add sugar, cook for an hour at +100 C. The mixture should reduce by half, that is, boil down. Crush the remaining mass with a masher, add ginger and both types of mustard. Put it back on the fire and cook for another 15 minutes. The resulting chutney can be poured into prepared jars and stored for the winter. Sauce with peaches goes very well with chicken and various meat dishes.

Recipe for peach chutney with onions and oriental spices

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

• peaches – 1 kg;
• onion or red - 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 – 0.5 teaspoon;
• turmeric – 0.5 teaspoon;
• cinnamon – 0.3 teaspoons;
• cloves – 0.3 teaspoon;
• apple cider vinegar – 0.1 l.

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

Peel the peaches, chop finely, and add to the saucepan. Simmer for half an hour, adding vinegar little by little. Sterilize the jars (you can microwave them), transfer the prepared chutney into them, and roll up the lids.

Peach and apricot chutney for the winter

Fruits should be taken that are not overripe and tougher. You must choose the same pan as for making 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);
• currants – 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 cups;
• salt – 0.25 teaspoon.

Place peeled garlic and ginger in a blender bowl, add 50 ml of vinegar, blend until smooth. Pour the resulting mass into a saucepan with chopped pieces of fruit. Add the remaining vinegar, as well as sugar, salt, and pepper. Bring to a boil, reduce gas to minimum. Cook for 20 minutes to half an hour, without letting it burn.

Without turning off the heat, add currants, raisins, and cook for the same amount. The sauce should thicken, then you can turn it off, cool and pour into sterile jars.This 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 make peach, tomato and cardamom ketchup for the winter

Instead of buying store-bought ketchup with a lot of unhealthy additives, it is better to make a homemade version. You need to take:

• large ripe tomatoes – 6 pcs.;
• peaches (medium size) – 5 pcs.;
• 1 onion;
• garlic – 3-4 cloves;
• ginger – 2 cm;
• sugar (cane) – 0.15 g;
• apple cider vinegar – 0.15 l;
• tomato paste – 3 tablespoons;
• bay leaf;
• 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 mash the coriander a little in a mortar. Finely chop the onion, garlic, ginger. Mix all spices, sugar and vinegar in one pan, add onion, garlic, ginger. Cook over medium heat until the sugar is completely dissolved.

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

Rules for storing peach sauces

Peach sauces must be stored in sterilized and airtight jars, somewhere in a cool place. It is better if it is a refrigerator, cellar, basement. Chutney is very suitable for long-term storage, as it contains many preservatives (sugar, vinegar, pepper).

Conclusion

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

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