This fruity chutney is wonderful with chicken, pork, shrimp or with a sandwich. This is my adapted version of an old Gourmet Magazine recipe. Use apple cider vinegar or a complemenatry fruit vinegar. If you are a canner, put some up for the winter months. My canning notes are at the end. It’s nice in the fall when nectarines are but a summer memory.
1poundripe but firm nectarinesskinned, flesh cut from the pit and diced small
2Roma tomatoesquartered, seeded and diced small, juices drained
1largegarlic clovechopped fine
¼cupapple cider vinegaror fruit vinegar
3tablespoonspacked light brown sugaror raw coconut crystals
1teaspooncurry powder
1teaspoongingerfinely fresh grated or jarred
¼teaspoonsalt
Instructions
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.
Notes
Note – If the chutney is really juicy, you can cook it down a bit more for your preferred consistency or use a little culinary thickener such as arrowroot starch.