Curried Nectarine Chutney

Nectarine Chutney
Nectarine Chutney. Diana Rattray
    100 mins
Ratings (4)

Jalapeno peppers and cilantro jazz up this flavorful curried nectarine chutney.

Serve this tasty chutney with pork or chicken, or spread about 1/3 cup over an 8-ounce brick of cream cheese to serve as an appetizer cracker spread.

What You'll Need

  • 2/3 cup white vinegar
  • 4 cups peeled, pitted, and chopped nectarines
  • 3/4 cup finely chopped red onion
  • 1 medium jalapeno pepper, finely minced
  • 1 small clove garlic, finely minced
  • 2 teaspoons finely minced fresh ginger
  • 2 teaspoons curry powder
  • 1/8 teaspoon ground cumin
  • pinch cinnamon
  • 1/8 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt or pickling salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup golden raisins
  • Juice of 1 lime
  • 1 tablespoon finely chopped fresh ​cilantro

How to Make It

  1. Pour vinegar into a large stainless steel saucepan or enamel-lined pan. Chop nectarines and add to the vinegar, along with chopped red onion, jalapeno pepper, garlic, ginger, curry powder, cumin, cinnamon, red pepper, salt, and brown sugar. Bring the mixture to a boil over medium high heat, then reduce heat to medium-low and simmer, stirring frequently, for about 30 minutes. Add the raisins and continue cooking, stirring frequently, for 15 to 30 minutes longer, or until very thick.
  1. Meanwhile, prepare the work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Processing.
  2. Add the lime juice and cilantro to the chutney mixture and continue simmering for 2 minutes.
  3. Fill the hot jars and remove air bubbles as needed, leaving 1/2-inch headspace. Wipe rims of jars and fit with lids and bands. Process in the boiling water bath for 10 minutes. Turn off heat, remove the cover and let the jars stand in the hot water for 5 minutes. Remove to a rack to cool for 24 hours. Check for seals and refrigerate any jars which did not seal properly. Store sealed jars in a cool dark place.