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[Total: 4 Average: 4.5/5]
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Nectarine Chutney is tangy, with a slight sweet note from the nectarines. You could substitute peaches, apricots, or plums in this recipe just as easily. It’s delicious with pork, but it’s also delicious as a condiment on a cheese plate.
- 3 Pounds Rip Nectarines (Pitted And Roughly Chopped)
- 2 Cups Cider Vinegar
- 1 1/2 Cups Thinly Sliced Red Onions
- 1 1/2 Cups Light Brown Sugar
- 1 Cup Dried Cherries
- 2 Garlic Cloves (Halved)
- 2 Teaspoons Kosher Salt
- 1/2 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Cinnamon
- In large-size saucepan combine all ingredients. Bring to boil. Reduce heat to slow slimmer. Cook 60 minutes until majority of the liquid has been absorbed.
- Carefully pour into three sterilized 8 ounce jars. Seal immediately. Place in refrigerator.
- Chutney should be used within 6 moths.
- Makes Approximately 3 Cups
- Prep Time: 20 Minutes Cook Time: 65 Minute Total Time: 85 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
