Best 4 Nectarine Chutney Recipes

GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY

Steps:

• Prepare grill for cooking.
• Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
• While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
• When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
• Serve chicken with nectarine chutney.

NECTARINE CHUTNEY

Steps:

• Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
• Combine remaining ingredients in a bowl & add to syrup mixture.
• Simmer, stirring occasionally, until thick, about 30 minutes.
• Transfer to sterilised jars when almost cool.
• Store chutney in the refrigerator, will last for several months.

PEACH OR NECTARINE CHUTNEY

Steps:

• 1. Combine all the ingredients in a deep pot, and bring to a boil. Moderate the heat, and reduce for as long as an hour, until all the excess liquid boils away and what remains is thick and jamlike in texture. Be sure to taste the chutney at several points, and adjust the seasonings to your preference. Chutney should be deeply flavored and complex, with at least a bit of spicy heat. If you like the bright taste of green chilies, add more minced jalapeños during the last 10 minutes of cooking.
• 2. Ladle the hot chutney into four prepared pint jars, leaving 1/4 inch headspace. Seal, and process in a boiling-water bath for 10 minutes. Allow to cure for a month before eating.

NECTARINE AND PINEAPPLE CHUTNEY

Steps:

• Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.
• Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, chili flakes and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.
• Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.