Sharing a seriously fun love for food

Peach and Nectarine Chutney

Peach and Nectarine Chutney

Jam, preserves, jellies and chutneys. By definition there are subtle but distinct differences between each. Jam consists of small bits of fruit cooked with sugar until thickened. Preserves are much like jam but have large pieces or whole fruit with a softer consistency. Jelly is exactly that, a “jellied” liquid. Some jellies do have very small bits of fruits or vegetables, such as in jalapeno jelly.

Then there is chutney, a wonderful combination of fruits, nuts, dark brown sugar, vinegar, savory seasoning and spices. Chutney is used as a condiment or garnish and is wonderful served warm or chilled with any type of meat, as a topping on sandwiches or as an addition to a cheese board.

The farmer’s markets are still stocked with peaches and nectarines but we’re coming to the last phase of summer’s harvest. Combining these two luscious fruits into chutney is a great way to preserve those last bites of summer.

Add a handful of currants, along with a bit of savory from mustard seed, spice from cinnamon and cloves, and tang from apple cider vinegar. Toasted pecans bring a crunch to the bite. Layers of flavor and texture are a treat to the eye and this chutney will enhance any dish!

Peach and Nectarine Chutney

4 cups peaches, peeled and sliced

4 cups nectarines, peeled and sliced

1-1/2 cups dark brown sugar, firmly packed

1 cup currants

2 teaspoons mustard seed

1 teaspoon cinnamon

½ teaspoon cloves

¾ cup apple cider vinegar

½ cup toasted pecans, chopped

In a large stockpot, toss the peaches and nectarines together.

Add the brown sugar, currants, mustard seed, cinnamon, cloves and vinegar. Stir to blend together.

Cook over medium-low heat until the sugar is dissolved. Raise the heat to medium and cook until the chutney has thickened, about 45 minutes to an hour. Stir frequently to prevent the fruit from sticking to the bottom of the pan.

Remove the pan from the heat and stir in the toasted pecans, mixing evenly into the chutney.

Ladle the chutney into sterilized jars leaving 1/2″ of room from the top – known as headspace. Secure the lids and process in a water bath*.

Makes about 6 half-pint jars.

Serve the chutney warm or chilled.

Add Peach and Nectarine to a hot Ham and Cheese Panini.

*If you want to learn more about canning, check out this “how to” on Ball’s website: http://www.freshpreserving.com/canning-101-getting-started.html

Peach and Nectarine Chutney, courtesy of Preserving Good Stock

August 2, 2017
: Makes 6 half-pint jars.

Chutneys, a wonderful combination of fruits, nuts, dark brown sugar, vinegar, savory seasoning and spices. Chutneys are most commonly used as a condiment or garnish. They are wonderful served warm or chilled with any type of meat, as a topping on sandwiches or as an addition to a cheese board.

By:

Ingredients
  • 4 cups peaches, peeled and sliced
  • 4 cups nectarines, peeled and sliced
  • 1-1/2 cups dark brown sugar, firmly packed
  • 1 cup currants
  • 2 teaspoons mustard seed
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ¾ cup apple cider vinegar
  • ½ cup toasted pecans, chopped
Directions
  • Step 1 In a large stockpot toss the peaches and nectarines together.
  • Step 2 Add the brown sugar, currants, mustard seed, cinnamon, cloves and vinegar. Stir to blend together.
  • Step 3 Cook over medium-low heat until the sugar is completely dissolved.
  • Step 4 Raise the heat to medium and cook until the chutney has thickened, about 45 minutes to an hour. Stir frequently to prevent the fruit from sticking to the bottom of the pan.
  • Step 5 Remove the pan from the heat and stir in the toasted pecans, mixing evenly into the chutney.
  • Step 6 Ladle the chutney into sterilized jars, leaving 1/2” of room from the top, known as headspace. Secure the lids and process in a water bath*.
  • Step 7 Serve the chutney warm or chilled. Makes 6 half pint jars.
  • Step 8 *If you want to learn more about canning, check out this “how to” on Ball’s website:
  • Step 9 http://www.freshpreserving.com/canning-101-getting-started.html


4 thoughts on “Peach and Nectarine Chutney”

    • Thank you! We love chutneys and hope you enjoy this recipe! Appreciate you following Preserving Good Stock!

  • I think I missed something? How much apple cider vinegar? And when do I add it???
    This sounds delicious and I have a lot of fruit to put up… and Hubby LOVES chutney
    Thank you in advance!!!

    • Shirley… You are on top of things! I’ve done a quick edit on the recipe for you, 3/4 cup cider vinegar is added before you start cooking along with the spices. Though we proof, read and reread – between cooking, taking photographs (and taste testing!) occasionally we miss things! I also added a printable version of the recipe for your convenience – a feature that we added last year, prior to this post.
      Thanks for reading our blog – hope you and your family enjoy!
      Donna

Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!