1:47 pm

Nectarine Chutney

Nectarine Chutney
Labels aren’t attached yet because I ran out of glue…

Michael brought me 20lbs of nectarines home the other day from work. Half are still sitting out in the living room but I used some to make chutney. While I normally used peaches for this, I really like the way it turned out this nectarines.

In Indian cuisine, a chutney or chatni is a term for a variety of sweet and spicy condiments, originally from the Indo-Pakistani subcontinent. I use mine on meat as well as in pastas. Sometimes I just eat it on saltine crackers.

You’ll need:

  • 8 cups of peeled and pitted nectarines (I think it was about 10lbs)
  • 3 1/2 cups apple cider vinegar
  • 2 1/2 cups brown sugar
  • 1 medium onion
  • 1 cup of seedless raisins
  • 2 cloves of garlic
  • 2 tbsp ginger
  • 1 tbsp ground cayenne
  • 1 tbsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice

Instructions:

  1. Cut up nectarines (I actually mashed them loosely with a potato masher since I like chunky chutney), onions and garlic and put in the large non-reactive pot (I use a big enameled camping pot.)
  2. Add the rest of the ingredients and bring the pot to the boiling point (chutney is to thick to get to a boil like water does.) Stir until the sugar is dissolved.
  3. Reduce heat and simmer, uncovered while stirring occasionally until the chutney is a desired consistency and is deep brown in colour. My nectarines this time where very juicy so it took 2 hours. It can be as little as one though.
  4. Bottle in 6 sterilized pint jars. Process in boiling water for about 10 minutes.

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