Summer is nectarine season and the perfect time to make curried nectarine chutney. Like big baseballs of burgundy, red and gold, the skin is smooth and soft and the smell similar to their cousin the peach. I brought a few pounds home to make my nectarine chutney.
Summer Nectarine Chutney
Besides eating one out of hand, I love to make nectarine chutney. It’s one of the pleasures of summer cooking. What goes well with nectarine chutney? See the end of the post. Add this one to your nectarine recipes file as it's versatile. The taste is sweet and savory all at once with warm spices.
If you eat low-sugar or low-carb, make it with golden monk fruit if desired.
What is Chutney?
According to The New Food Lovers Companion (a must have reference book for any food lover), chutney is a spicy condiment that contains fruit, vinegar, sugar and spices with textures ranging from smooth to chunky and from mild to hot in terms of spice. Think of this like a chunky spiced nectarine jam.
Ingredients for Nectarine Chutney
- 1 pound ripe but not too soft nectarines
- 2 Roma tomatoes
- Garlic clove
- Vinegar (apple cider or fruit like apricot or peach)
- Sweetener (light brown sugar or golden monk fruit)
- Curry powder
What is in Curry Powder?
As many chutney recipes do, this recipe uses curry powder. But what is curry powder? Like chili powder, curry powder is a blend of spices. These aromatic blends range from mild and sweet to pungent and hot. I prefer mild curry powder.
Curry powders are usually a blend of turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, black pepper and cayenne pepper. So when you see a recipe that says "curried" you'll know what's in curry powder.
How to Make Nectarine Chutney
Skin the nectarines, pit and chop. Quarter the tomatoes, slice out the seeds, then chop. Add your fruit to a small pan along with the garlic, vinegar, sweetener, curry and salt, then simmer until thickened. That's it.
Nectarine chutney keeps in the refrigerator for a week. If you are a canner, it cans well for enjoying in colder months when nectarines are but a summer memory.
How to Use Nectarine Chutney
- Serve nectarine chutney over a block of cream cheese as an appetizer
- Spread soft goat cheese on crostini and top with the chutney as in photo below Recipe here
- Serve with pork tenderloin or pork roast
- It's good with roast or sautéed chicken (lead photo)
- Spoon over or aside salmon
- Spread a layer on a turkey sandwich or burger
- Plop some on a plate next to skewers of sizzling grilled shrimp and rice
Curried Nectarine Chutney
- 1 pound ripe but firm nectarines skinned, flesh cut from the pit and diced small
- 2 Roma tomatoes quartered, seeded and diced small, juices drained
- 1 large garlic clove chopped fine
- ¼ cup apple cider vinegar or fruit vinegar
- 3 tablespoons packed light brown sugar or raw coconut crystals
- 1 teaspoon curry powder
- 1 teaspoon ginger finely fresh grated or jarred
- ¼ teaspoon salt
- In a 2-quart heavy saucepan simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, ginger, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy, 2-30 minutes. Serve warm, room temperature or cooled. What you don’t use will keep for a few days refrigerated.