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Aunt Roberta's Nectarine Chutney 20 Servings 2 cups (packed) light brown sugar 1 cup white vinegar 5 ½ cups (2-1/2 pounds) ripe yellow nectarines (unpeeled, cut into 1/2-inch dice) 1 can (8 ounces) crushed pineapple in juice (not heavy syrup) 1 cup golden raisins 3 clove fresh garlic (minced) 1 1-inch piece of fresh ginger root (peeled and finely grated) 1 tsp salt 1 tsp ground cloves ½ cup sliced almonds
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Aunt Roberta's Nectarine Chutney

This is simply one of the best chutneys you'll ever make. It complements duck and pork dishes wonderfully, and once you try it, you'll never want to be without a supply. Beware: your friends will want some, too!

20 Servings

Ingredients

2 cups

(packed) light brown sugar

1 cup

white vinegar

5 ½ cups

(2-1/2 pounds) ripe yellow nectarines (unpeeled, cut into 1/2-inch dice)

1 can

(8 ounces) crushed pineapple in juice (not heavy syrup)

1 cup

golden raisins

3 clove

fresh garlic (minced)

1

1-inch piece of fresh ginger root (peeled and finely grated)

1 tsp

salt

1 tsp

ground cloves

½ cup

sliced almonds

Directions

Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.

Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.

Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.

 

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