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Nectarine and Plum Chutney
Experience the delightful fusion of summer's finest fruits with this luscious Nectarine and Plum Chutney. Bursting with vibrant sweetness from ripe nectarines and plums, this chutney is elevated by aromatic spices that create a perfect balance of flavor. Ideal for spreading on artisanal sandwiches, pairing with creamy cheeses, or enhancing your grilled meats, it transforms ordinary meals into extraordinary feasts. Historically rooted in Indian cuisine, chutneys were once crafted to elevate simple dishes into gourmet delights, and this recipe pays homage to that rich culinary tradition, inviting you to savor the seasons in every spoonful.
Servings: 16
Ingredients
- Nectarines
- 4, diced
- Plums
- 4, diced
- Red onion
- 1, chopped
- Garlic
- 2 cloves, minced
- Fresh ginger
- 1 tablespoon, grated
- Apple cider vinegar
- 1 cup
- Brown sugar
- 3/4 cup
- Salt
- 1 teaspoon
- Ground cinnamon
- 1/2 teaspoon
- Ground cloves
- 1/4 teaspoon
Instructions
- In a large saucepan, combine the diced nectarines, diced plums, chopped red onion, grated ginger, minced garlic, apple cider vinegar, brown sugar, salt, ground cinnamon, and ground cloves.
- Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar completely.
- Once boiling, reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally. The chutney will thicken as the fruit breaks down and the flavors meld.
- Remove the saucepan from heat and allow the chutney to cool completely in the pan.
- Once cooled, transfer the chutney to sterilized jars and seal tightly. For optimal flavor, refrigerate the chutney for at least 24 hours before serving to allow the spices to meld beautifully.
- Serve the chutney alongside cheese platters, grilled meats, or as a condiment for gourmet sandwiches. Enjoy the burst of flavors!
Dietary Information
Servings: 16 • Dish Type: Condiment • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 50 • Fat: 0g • Carbs: 13g • Protein: 0g • Sodium: 150mg • Sugar: 10g
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