Nectarine and Mango Chutney

Ingredients

• Nectarines (4, pitted and diced)
• Mangoes (2, peeled and diced)
• Red onion (1, finely chopped)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Apple cider vinegar (1/2 cup)
• Brown sugar (1/4 cup)
• Cinnamon (1/2 teaspoon)
• Cumin (1/2 teaspoon)
• Coriander (1/2 teaspoon)
• Red pepper flakes (1/4 teaspoon (adjust to taste))
• Salt (1/2 teaspoon (to taste))

Instructions

1. In a large saucepan, combine the diced nectarines, mangoes, chopped red onion, minced garlic, grated ginger, apple cider vinegar, brown sugar, cinnamon, cumin, coriander, red pepper flakes, and salt.
2. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally. The chutney should thicken and the fruits should break down.
4. Remove from heat and allow the chutney to cool completely in the saucepan.
5. Transfer the cooled chutney to sterilized jars, seal tightly, and refrigerate for at least 24 hours before serving. This resting period allows the flavors to meld beautifully.
6. Serve the chutney as a condiment with grilled meats, curries, or as an enticing topping for sandwiches and cheese platters.