NECTARINE AND PINEAPPLE CHUTNEY
My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry.
Provided by JustJanS
Categories Fruit
Time 2h
Yield 2 1/2 pints
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1229.4, Fat 11.4, SaturatedFat 1, Sodium 1023.9, Carbohydrate 286.1, Fiber 13.5, Sugar 254, Protein 11.4
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