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Nectarine and Blueberry Chutney
This vibrant Nectarine and Blueberry Chutney bursts with the flavors of late summer. Combining the sweet juiciness of ripe nectarines with plump blueberries, this chutney is a delightful balance of sweet and tangy. Perfect for pairing with grilled meats, it's also a lovely addition to a cheese board, offering a refreshing contrast to rich, creamy cheeses. Chutneys have their roots in Indian cuisine, where they were traditionally made to enhance the flavors of the main dish. This version beautifully bridges cultures and seasons, making it a versatile condiment for any table.
Ingredients
- Nectarines
- 4, diced
- Blueberries
- 2 cups, fresh or frozen
- Red onion
- 1 medium, finely chopped
- Apple cider vinegar
- 1/2 cup
- Brown sugar
- 1/2 cup
- Fresh ginger
- 1 tablespoon, grated
- Cinnamon
- 1/2 teaspoon
- Cloves
- 1/4 teaspoon, ground
- Salt
- 1/2 teaspoon
Instructions
- In a medium saucepan, combine the diced nectarines, blueberries, red onion, apple cider vinegar, brown sugar, grated ginger, cinnamon, ground cloves, and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to low and let the chutney simmer for 20-25 minutes, stirring occasionally, until it thickens and the fruits have softened.
- Remove from heat and let the chutney cool completely in the pan before transferring it to a jar or container.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together. This chutney can be stored in the refrigerator for up to 2 weeks.
Tips
- For an extra kick, add a pinch of red pepper flakes or a finely chopped jalapeño while cooking.
- This chutney pairs exceptionally well with grilled chicken, pork, or fish, and can also elevate your cheese and cracker platter.
Dietary Information
Servings: 12 Dish Type: Condiment Prep Time: 15 minutes Cook Time: 25 minutes Calories: 50 Fat: 0g Carbs: 13g Protein: 0g Sodium: 100mg Sugar: 10g
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