Nectarine and Raspberry Chutney

Ingredients

• Nectarines (4, ripe, pitted and diced)
• Raspberries (1 cup)
• Red onion (1, medium-sized, finely chopped)
• Ginger (1 tablespoon, freshly grated)
• Garlic (2 cloves, minced)
• Apple cider vinegar (1/2 cup)
• Brown sugar (3/4 cup)
• Cinnamon (1/2 teaspoon, ground)
• Cumin (1/2 teaspoon, ground)
• Red pepper flakes (1/4 teaspoon)
• Salt (1/2 teaspoon)

Instructions

1. In a large saucepan, combine the diced nectarines, raspberries, finely chopped red onion, minced garlic, freshly grated ginger, apple cider vinegar, brown sugar, ground cinnamon, ground cumin, red pepper flakes, and salt.
2. Place the saucepan on the stove over medium heat. Stir the mixture gently until it comes to a boil.
3. Once boiling, reduce the heat to low and let the mixture simmer. Keep stirring occasionally to prevent sticking. Continue this for 20-25 minutes or until the chutney has thickened to your liking.
4. When the chutney is ready, remove the saucepan from the heat. Allow the chutney to cool completely before transferring it to a clean glass jar or airtight container.
5. Chill the chutney in the refrigerator for at least 1 hour before serving. This resting time allows the flavors to meld together perfectly.
6. Serve this Nectarine and Raspberry Chutney alongside grilled meats, cheese platters, or as a spread for crackers or bread. Enjoy!