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Chutney: Nectarine Chutney




Source of Recipe


Fitzgerald's
Heat to boiling in a large saucepan:

2 1/2 cups packed light brown sugar
1/2 cup cider vinegar
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice

Reduce heat and simmer about 10 minutes.

Coarsely chop in a food processor and transfer to a large bowl:

1 pound nectarines, pitted

Repeat the process for each of the following separately and add to the same bowl:

2 lemons, quartered and seeded
2 medium onions
1/2 red bell pepper
1/4 cup crystallized ginger

Add to the bowl and toss to mix:

3/4 cup golden raisins

Add the nectarine mix to the syrup. Simmer, stirring occasionally, until thick, about 30 minutes. Store in clean jars. Keeps in the refrigerator for months. Serve with roasted meats, like pork or lamb, or as an appetizer with cream cheese and smoked chicken.