Curried Nectarine Chutney

 In General

I find it surprising that nectarines don’t seem to get the attention they deserve.  I love all stone fruits and find them useful in so many recipes, but each quite different.  So that taste of a nectarine, which is a bit sweet and a bit tart, seemed the perfect base for a chutney.

 

I received a box of beautiful huge  nectarines from Washington State Stone Fruit Growers and immediately began pulling together the ingredients for what I hoped would be another new chutney in my repertoire.  And, as expected, it is quite different from others I have made.  The addition of curry, among other ingredients, gave it a truly exotic taste – one I think pairs well with meats, including as a topping for an Indian-inspired entre.

Here’s the recipe.  This yielded about 9 half-pint jars.  If you’d like to put up a smaller batch, I think this recipe would work well cutting it in half.

Curried Indian Chutney
Yield 9 Half-Pints (8 oz jars)

8 Cups Nectarines (peeled and cut into 1 inch chunks)
1 1/3 Cup Apple Cider Vinegar
1 1/4 Cup Sweet Onion or Red Onion, finely chopped
1-2 Banana Peppers, finely chopped
4 Tablespoons finely grated fresh ginger or ginger puree
2 cloves garlic, minced
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cumin
1 teaspoon salt, pickling or Kosher
1 1/4 cups Turbinado or Brown Sugar
1 Cup Golden Raisins
Juice of two limes

Prepare Canner by filling 2/3 full tepid water and adding canning jars.  Bring to a boil and reduce to simmer until jars are ready to use.

Combine all ingredients except raisins and lime juice into non-reactive stockpot.  Bring to a boil over high heat, then reduce to medium and continue cooking until mixture has thickened, about 1 hour.  Add raisins, and cook for about 10 more minutes.  Mixture should be very thick at this point (or  continue cooking until desired thickness).  Add lime juice, and remove from heat.

Pack mixture into jars leaving 1/2 inch headroom, wipe rims, add lids and bands. Process in water-bath canner for 15 minutes after water returns to a boil.  Remove jars to heat-proof counter and cool for 12 hours to 24 hours.  Remove bands and test lids.  Place any unsealed jars in refrigerator and use within 1-2 weeks.  Label and Date remaining jars, label and date, and place in dark, cool pantry or other storage area.

 

 

 

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  • Pam

    Mmmn. Sounds scrumptious, Lyn. Can’t believe the coincidence…. I just made a chutney with some leftover fresh pineapple and apricots…AND curry. Plan to use it with the pork steaks I’m cooking on the grill tonight. Hope it tastes as good a yours! P.

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