Chutney Archive

Nectarine Chutney

Posted 10/07/2011 By Francois

Nectarine Chutney

Production: 6 – 250ml. Jars
Preparation: 45 Minutes
Rest time: 20 Minutes
Cooking: 60 Minutes
Canning (boilling bath): 15 Minutes

A particularly tasty and very spicy condiment that is a real hit on many grilled meats or fish.
The nectarine parfume combines beautifully with the warmth of the pepper and the spices aromas.

Nectarines Chutney

Ingrédients:
Nectarine – [ 8 cups ]  ( 2000 ml. )
Pickling Salt – [ 2 tablespoons ]  ( 30 ml. )
Brown Sugar – [ 2 1/2 cups ]  ( 625 ml. )
Red wine vinegar – [ 1 1/2 cup ]  ( 375 ml. )
Worcestershire sauce – [  1/4 cup ]  ( 65 ml. )
Onion – [ 1 cup ]  ( 250 ml. )
Lime (juice) – [  3/4 cup ]  ( 190 ml. )
Garlic cloves – [ 2 ]
Jalapeno peppers – [ 2 ]
Crystallized Ginger – [ 2 tablespoons ]  ( 30 ml. )
Ground Cloves – [  1/4 teaspoon ]  ( 1 ml. )
Cinnamon – [  1/4 teaspoon ]  ( 1 ml. )

Steps:
1- Blanch, peel and chop the nectarines in larges pieces until you have 8 cup of it
2- Mix the Nectarines and the salt in a large bowl and let stand for 20 minutes
3- Chop finely the oignon, pepper, garlic and ginger
4- In a large saucepan, mix the brown sugar, the vinegar and the Worcestershire sauce and bring to a boil
5- Stir in the nectarines and return to a boil then simmer for 15 minutes
6- Transfer the nectarines to a bowl. Set aside
7- In the saucepan, add all the remaining ingredients and bring to a boil. Simmer for 10 minutes
8- Return the nectarines to the saucepan and boil gently for 25 minutes
9- Pour the hot chutney into sterilized jars
10- Process for 15 minutes in a water boiller canner

 

– – – Home Canning tips for this recipe – – –

waterbath for home canningIf you use the “Waterbath” canning method

Process the jars for 15 minutes

 

pressure canner for home canningIf you use the “Pressure” canning method

Process the jars for 8 minutes under 6 pounds of pressure