Nectarine Chutney
Nectarines make wonderful chutney to serve with pork, poultry, cheese and, of course, with Indian dishes. Unlike peaches, nectarines needn’t be peeled. Choose firm yet ripe or almost ripe fruit.
Ingredients
- 2 tsp (10 mL) black mustard seeds
- 1 tsp (5 mL) hot pepper flakes
- 1/2 tsp (2 mL) cumin seeds
- 6 whole cloves
- Half cinnamon stick
- 2 tsp (10 mL) ground coriander
- 1/2 cup (125 mL) cider vinegar
- 1/3 cup (75 mL) palm sugar, jaggery or packed brown sugar
- 1/4 cup (60 mL) lemon juice
- 1 white onion, chopped
- 2 tsp (10 mL) grated gingerroot
- 1/2 tsp (2 mL) salt
- Pinch black pepper
- 8 nectarines (about 2-1/2 lb/1.25 kg), pitted and coarsely chopped
Preparation
In dry saucepan, toast together mustard seeds, hot pepper flakes, cumin seeds, cloves and cinnamon over medium-low heat, shaking, until fragrant and mustard seeds begin to pop; add coriander and toast for 20 seconds.
Stir in vinegar, sugar, lemon juice, onion, ginger, salt and pepper and bring to boil; reduce heat and simmer for 3 minutes. Cover and simmer on low heat for 5 minutes.
Stir in nectarines; return to simmer and cook, covered and stirring occasionally, until nectarines are very soft, about 8 minutes. Uncover and continue simmering, stirring often, until mixture is thickened, 10 to 12 minutes; let cool. Refrigerate for up to 4 weeks or, if preferred, process for 20 minutes in jars.
Makes 5 cups/1.25 L.
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