Nectarines work so well here. They have just the right amount of sweetness and tartness to make an excellent chutney and this recipe is a real favorite of mine. I like it with macaroni cheese, and I’ll put it in a sandwich with just about anything!
MAKES: About 5½ cups
INGREDIENTS:
- 2¼ pounds nectarines, skinned, stoned, and roughly chopped
- ½ pound cooking apples, peeled, cored, and chopped
- ½ pound onions, peeled and finely sliced
- 1½ cups raisins
- 1½ cups (packed) light brown sugar
- 3 tbsp. stem ginger, minced
- 2 cloves garlic
- 2 tsp. coarse salt
- 1 tsp. cayenne pepper
- 1 pint white wine vinegar
INSTRUCTIONS:
- Place all the ingredients in a stainless steel preserving pan and stir over a gentle heat until the sugar is fully dissolved. Simmer the mixture gently for about 1½ hours, or until the chutney reaches a thick consistency while still retaining some juiciness. Stir the mixture occasionally during simmering.
- Carefully pour the chutney into hot, sterilized jars. Seal the jars.
VARIATION:
PEACH CHUTNEY
- Peaches make a straight and worthy substitute here when used instead of nectarines. Use whichever you have in plentiful supply and you won’t be disappointed.
- Follow the recipe for Nectarine Chutney, substituting peaches for the nectarines. Choose fruits that are firm and barely ripened.
