Best Spiced Stone Fruit Chutney Recipes

Fresh Stonefruit Chutney image

Provided by Jill Silverman Hough

Yield Makes about 3 cups

Number Of Ingredients 6

2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*

Steps:

Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

Fresh Stonefruit Chutney image

Provided by loof751

Categories Cherries

Time 1h10m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 6

2 large firm but ripe fresh peaches or 2 large nectarines
2 small firm but ripe fresh apricots or 2 small plums
1 cup fresh cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala

Steps:

Pit and thinly slice the peaches (or nectarines) and apricots (or plums). Pit and quarter the cherries.
Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently.
Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.

Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 0.1, Carbohydrate 11.8, Fiber 0.8, Sugar 10.9, Protein 0.5

Stone-Fruit Chutney image

Provided by Mark Bittman

Categories condiments

Time 40m

Number Of Ingredients 9

1/4 cup brown sugar
1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
1/2 cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 pinch ground cloves
1/4 cup raisins
1/4 cup toasted nuts (like macadamia)
Orange juice to taste

Steps:

Combine fruit, brown sugar and water in a skillet and bring to a boil.
Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.