At least twice a year we’re in the kitchen canning – summer and again during the holidays. Summer canning is the perfect time to capture those gorgeous flavors to savor in the fall. Chutneys are often overlooked but should be added to your list. This chutney brings together two luscious stone fruits, plump golden raisins all cooked with a medley of spices, sweetened with dark brown sugar, and brightened with a tang of apple cider vinegar. Then toasted pecans are added at the end for a delicious crunch.
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.
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 golden raisins coupled with a bit of savory from mustard seed, spice from cinnamon, nutmeg, and cloves plus the tang from apple cider vinegar. Toasted pecans bring an unexpected crunch to the bite.
Chutneys are easy to make, requiring only a bit of prep and patience. And you’ll be rewarded with delectable layers of flavor and texture!
Peach and Nectarine Chutney
4 cups peaches, peeled and sliced
4 cups nectarines, peeled and sliced
1-½ cups dark brown sugar, firmly packed
1 cup golden raisins
2 teaspoons mustard seed
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
¾ cup apple cider vinegar
½ cup toasted pecans, chopped
Toss the peaches and nectarines together in a large kettle or stockpot. If you’re using frozen fruit, add any of the juice accumulated when the fruit thaws. Add the brown sugar, raisins, mustard seed, cinnamon, nutmeg, cloves, and vinegar.
Stir to blend together.
Cook over medium-low heat until the sugar is completely dissolved, about 15 minutes, stirring occasionally. Raise the heat to medium and cook until the chutney has thickened, about 45 minutes to an hour. As the chutney thickens, stir it 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. Secure the lids and process in a water bath or refrigerate.
Serve the chutney warm or chilled. Makes 6 half pint jars.
Peach and Nectarine Chutney
Equipment
- Large kettle or stockpot
- 6 half pint canning jars
- Canner, if processing in a water bath
Ingredients
- 4 cups peaches, peeled and sliced
- 4 cups nectarines, peeled and sliced
- 1-½ cups dark brown sugar, firmly packed
- 1 cup golden raisins
- 2 teaspoons mustard seed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¾ cup apple cider vinegar
- ½ cup toasted pecans, chopped
Instructions
- Toss the peaches and nectarines together in a large kettle or stockpot. If you’re using frozen fruit, add any of the juice accumulated when the fruit thaws.
- Add the brown sugar, raisins, mustard seed, cinnamon, nutmeg, cloves, and vinegar. Stir to blend together.
- Cook over medium-low heat until the sugar is completely dissolved, about 15 minutes, stirring occasionally.
- Raise the heat to medium and cook until the chutney has thickened, about 45 minutes to an hour. As the chutney thickens, stir it 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 ¼” of room from the top, known as headspace. Secure the lids and process in a water bath or refrigerate.
- Serve the chutney warm or chilled
