Nectarine Chutney

Date: November 10, 2005 | Discussion: No Comments

Actually, this is the recipe I used for nectarine chutney. It can also be used for peaches, however, the nectarines do not need to be peeled so they are easier. The first time I made this, the temperature was about 100 degrees but it was worth it.

From Better Than Store-Bought by Helen Witty and Elizabeth Schneider Colchie, 1979.

Ingredients:

2 1/2 pounds very firm peaches or nectarines (to make 7 cups when cut in 1/2 inch dice)
2 cups golden raisins
1 1/2 cups medium-finely chopped onion
1 cup cider vinegar, or more
1 cup water, or as needed
1/2 cup (packed) dark brown sugar
1 cup sugar, more as desired
2 teaspoons very finely chopped garlic
3 tablespoons minced fresh gingerroot
2 teaspoons mustard seeds
2 teaspoons ground coriander
2 sticks cinnamon (each about 2 inches long) broken in half
1 1/2 teaspoons ground cardamom
2 teaspoons salt
1/2 teaspoons turmeric
1/4 teaspoon cayenne pepper

Combine ingredients in kettle and bring to a boil. Lower the heat to medium and cook, stirring frequently until the fruit is translucent and the chutney is thick enough to mound up slightly on a spoon. May need to add more water.

Taste and add more sugar or vinegar if you wish. Remove cinnamon sticks. Can normally re Ball Blue Book instructions. Makes about 7 half-pint jars.

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