Nectarine Chutney
Chutney’s depth of flavor adds a “wow” factor to just about every meal. It’s a must-have condiment for curries but also a welcome addition to grilled chicken and lamb or roast pork and turkey. It also pairs deliciously with cheese. The best part about chutney is its ease in preparation and how it benefits from aging. Make it weeks or months in advance, and enjoy as the flavors mellow and meld.
Nectarine Chutney
Makes 5 cups
8 nectarines, unpeeled, seeded, and chopped into 2-inch pieces
½ red onion, diced
½ cup brown sugar
½ cup white sugar
¾ cup apple cider vinegar
2-inch slice fresh ginger, peeled and minced
1 clove garlic, minced
½ lemon, zested and juiced
1 tablespoon mustard seeds
½ teaspoon pepperoncini chiles or red pepper flakes (or substitute 1 jalapeño, minced)
½ teaspoon each: ground cardamom, allspice, turmeric
½ teaspoon salt
¼ cup crystallized ginger, chopped
½ cup dried apricots, halved
½ cup raisins
Directions
Place nectarines, onion, sugars, vinegar, fresh ginger, garlic, lemon zest and juice, mustard seeds, chiles, cardamom, allspice, turmeric, and salt in a large heavy-duty saucepan. Place over medium heat and bring to a boil. Reduce heat to a barely maintained simmer and cook, stirring frequently, for 25 minutes.
Add crystallized ginger, apricots, and raisins and continue to cook for another 35 minutes or so until the liquid bursts into small bubbles in a rat-a-tat sound. You can see and hear the change when the chutney has reached the proper stage of being cooked.
Remove from heat and place in sterilized jars if canning or in closed containers if refrigerating and using within four months. Let the chutney age at least two weeks before using.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
