Nectarine Chutney

August 12, 2017

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.

Peach & Mango Chutney

August 14, 2013

Mango ChutneyPeach & Mango Chutney

Because I’ve spent a considerable amount of time in India I have become fond of chutneys.  Just what is chutney?  Chutney is often times a spicy condiment or relish made of ripe fruits or vegetables with vinegar or lemon juice, soured herbs, spices or chiles, and sugar.  Chutney, a term from Indian cooking, is from the Hindi chatni, “a hot spicy condiment.”  American chutneys tend to be less spicy and sweeter than their Indian brothers.  Chutneys can range in texture from chunky to smooth, and in degrees of spiciness from mild to hot.  Sweeter chutneys make interesting bread spreads, can be served on crackers, and are delicious served with cheese.  Chutney can be served as an accompaniment to a variety of cheeses, from Cheddar to chèvre.  Chutney can be stored for well over a month.  In fact, the flavor improves with age.  You can actually make it and allow it to mature, in the fridge, for a month before using it.


1/2 Cup Dark Brown Sugar

1/2 Cup Cider Vinegar

1 Teaspoon Mustard Seeds

1 1/2 Teaspoons Curry Powder

1/8 Teaspoon Red Pepper Flakes

1/2 Teaspoon Kosher Salt

1 Cup Diced Onion

1 Cup Diced Yellow Pepper (Membrane & Seeds Removed)

3 Cups Peeled & Diced Peaches

2 Cups Peeled & Diced Mango

In a large size saucepan combine the brown sugar, vinegar, mustard seeds, curry powder, red pepper flakes and kosher salt over a medium high heat.  Stir and cook just until the sugar is dissolved.  Add the diced onions and yellow pepper.  Cook for 3 minutes.  Add the peaches and mango.  Cook for another 2 minutes.  Remove from the heat and transfer to jars and seal.  Place in the refrigerator until ready to use.  Makes about 5 half-pint jars.

Peaches 2


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