Best 4 Nectarine Chutney Recipes

**Indulge in a Culinary Symphony of Nectarine Chutneys: A Journey Through Sweet, Savory, and Spicy Delights**

Welcome to a world of culinary artistry, where the vibrant nectarines take center stage, transforming into an array of tantalizing chutneys. From the classic sweet and tangy rendition, perfect for elevating cheeseboards and charcuterie platters, to the bold and spicy variation that adds a fiery kick to your meals, these nectarine chutneys are a versatile delight. Discover the harmony of sweet nectarines, aromatic spices, and tangy vinegar, creating a symphony of flavors that will elevate your culinary creations. Explore the diverse recipes within this article, ranging from the traditional to the innovative, and embark on a journey of taste sensations.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY

Grilled Chicken Palliards with Nectarine Chutney image

Categories Chicken Garlic Tomato Nectarine Curry Summer Grill/Barbecue Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 lb firm-ripe nectarines, cut into 1-inch pieces
1 large tomato, coarsely chopped
1 small garlic clove, chopped
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon salt
4 skinless boneless chicken breast halves (1 1/2 lb total)
1 tablespoon vegetable oil
Garnish: fresh cilantro sprigs

Steps:

Prepare grill for cooking.
Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
Serve chicken with nectarine chutney.

NECTARINE CHUTNEY

Nectarine Chutney image

I was looking for a way to use up some nectarines that were a little too ripe to eat & found this recipe by Elizabeth Crane on another website. The flavours of this are amazing & it makes the perfect accompaniment to roast lamb or lamb cutlets.

Provided by Mandy

Categories Chutneys

Time 55m

Yield 2 cups

Number Of Ingredients 11

Ingredients

2 1/2 cups light brown sugar, well packed
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
500 g nectarines, pitted & coarsley chopped
2 lemons, quartered, seeded & chopped
2 onions, chopped
1/2 red capsicum, chopped (bell pepper)
1/4 cup crystallized ginger, finely chopped
3/4 cup raisins

Steps:

Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
Combine remaining ingredients in a bowl & add to syrup mixture.
Simmer, stirring occasionally, until thick, about 30 minutes.
Transfer to sterilised jars when almost cool.
Store chutney in the refrigerator, will last for several months.

Nutrition Facts : Calories 1398.8, Fat 1.6, SaturatedFat 0.2, Sodium 705, Carbohydrate 362.4, Fiber 13.6, Sugar 322.7, Protein 7

PEACH OR NECTARINE CHUTNEY

Peach or Nectarine Chutney image

Provided by Kevin West

Categories Condiment/Spread Nectarine Peach Edible Gift Jalapeño

Yield Yields 4 pints

Number Of Ingredients 13

Ingredients

5 pounds yellow peaches or nectarines, peeled and cut into 1/2-inch cubes
3 cups organic or turbinado sugar
2 cups apple-cider vinegar
3/4 cup raisins
1 cup chopped Vidalia onion
1 sweet banana pepper or 1/2 yellow bell pepper, diced
2 or 3 fresh green jalapeños, diced, or adjust to taste
2 cloves garlic, minced
2 tablespoons grated fresh ginger root
2 teaspoons freshly grated turmeric, or 1/2 teaspoon ground
4 tablespoons mustard seeds
1 teaspoon garam masala (a ground spice mixture containing pepper, cloves, cinnamon, cardamom, coriander, nutmeg, cumin, and star anise)
2 teaspoons Darjeeling tea (or 4 tea bags)

Steps:

1. Combine all the ingredients in a deep pot, and bring to a boil. Moderate the heat, and reduce for as long as an hour, until all the excess liquid boils away and what remains is thick and jamlike in texture. Be sure to taste the chutney at several points, and adjust the seasonings to your preference. Chutney should be deeply flavored and complex, with at least a bit of spicy heat. If you like the bright taste of green chilies, add more minced jalapeños during the last 10 minutes of cooking.
2. Ladle the hot chutney into four prepared pint jars, leaving 1/4 inch headspace. Seal, and process in a boiling-water bath for 10 minutes. Allow to cure for a month before eating.

NECTARINE AND PINEAPPLE CHUTNEY

Nectarine and Pineapple Chutney image

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

Ingredients

2 cups packed light brown sugar
1 cup white vinegar
2 1/2 lbs ripe yellow nectarines, peel on and cut into 1/2-inch dice
1 (8 ounce) can crushed pineapple in juice (not heavy syrup)
1 cup golden raisin
3 fresh garlic cloves, minced
1 inch piece fresh gingerroot, peeled and finely grated
1 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon red chili pepper flakes
1/2 cup sliced almonds

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

Tips:

Choose ripe, firm nectarines. Avoid nectarines that are bruised or have soft spots.
Peel and pit the nectarines. You can use a paring knife to peel the nectarines, and a melon baller to remove the pits.
Use a variety of spices. The spices in a chutney can vary depending on your personal preference. Some common spices used in chutney include ginger, garlic, cumin, coriander, and turmeric.
Cook the chutney until it thickens. This will take about 30-45 minutes. Stir the chutney frequently to prevent it from sticking to the bottom of the pot.
Store the chutney in a jar. Once the chutney has cooled, transfer it to a clean glass jar. Seal the jar tightly and store it in a cool, dark place.

Conclusion:

Nectarine chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for grilled meats, fish, or vegetables, and can also be used as a dipping sauce or spread.

With these tips and recipes, you can easily make your own nectarine chutney at home. Experiment with different spices and flavors to create a chutney that is perfect for your taste.