Plum and Nectarine Chutney
Exotic sweet, spicy, pungent aromas will envelop your kitchen while you cook this delectable condiment. Plan for your next Indian feast, as the richly colored chutney will need to age for a month or more for the flavors to meld. For best results, use slightly underripe fruits. This chutney is heavenly served with soft cheeses, grilled lamb, and all curries.
Plum and Nectarine Chutney
Makes 2 quarts
12 medium-sized plums (1½ pounds), unpeeled, cut into small chunks
8 nectarines (4 pounds), unpeeled, cut into small chunks
¾ cup brown sugar
¾ cup white sugar
1½ cups apple cider vinegar or a combination of apple cider and another fruit vinegar
½ cup raisins
½ cup dried cranberries
1 sweet onion, finely chopped
3 cloves garlic, peeled and minced
1 jalapeno, seeded and minced
½ cup green or red bell pepper, seeded and cut into small pieces
2 tablespoons crystallized ginger
2 tablespoons mustard seeds
2 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons ground cardamon
2 teaspoons red pepper flakes
pinch of salt
Directions
Prepare jars for canning.
Place all ingredients in a large, heavy-duty pot. Stir with a wooden spoon and bring to a boil. Reduce to a simmer and cook for at least 1 hour 15 minutes, stirring often. You will know it is finished when it is thick, and rapid bubbles occur right after you stir it.
Can, using proper canning techniques, and store in a cool, dark place. Let rest for at least a month before using.
***I like to use smaller jars, as the chutney is a beautiful gift.
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.
