- 2 teaspoons oil
- 1 teaspoon yellow mustard seeds
- 1 small white onion, diced
- ⅔ cup sugar
- ⅓ cup white wine vinegar
- ¼ teaspoon crushed red pepper flakes
- 4 firm, but ripe nectarines (about 1½ lbs total), pitted, but into 1-inch pieces
- ½ teaspoon salt
- Heat oil in a large saucepan over medium heat.
- Add mustard sheets and saute until they begin to pop, about 30 seconds.
- Add onion and saute until tender and translucent, about 4 minutes.
- Stir in sugar, vinegar, and pepper flakes. Simmer until the sugar dissolves.
- Add nectarines and cook until nectarines are tender, stirring occasionally for about 10 minutes). They should still hold their shape – syrup will slightly thicken. Stir in salt.
Makes 3 cups
FUN MEMORY: This was the first time I attempted to make a chutney from scratch. Super easy and great flavor. Definitely recommend when nectarines are in season (June-September). My inital recipe that I tried with it was on a grilled cheese sandwich. It was so good. If you are going to go this route, I highly recommend using a ciabatta roll instead of regular sandwich bread. I also poured some over chicken breasts, but it would also be good over pork chops or even fish!
Tip #1: Chutney will last about a week in the refrigerator in the covered container.
Tip #2: Don’t have nectarines? You can easily substitute with peaches!
Recipe Idea #1: Blend one 8-ounce package of softened cream cheese in a mixing bowl until smooth. Stir in 1/2 cup of Nectarine Chutney. Serve with snack crackers or tortilla chips for a great appetizer dip!
Recipe Idea #2: Blend 1 1/2 cups of chutney with 1 package (1oz) dry onion soup mix. Pour chutney over 1 lb. seasoned chicken breasts in a 13 x 9 baking dish. Bake in oven at 375, for 30-45 minutes, or until chicken is fully cooked.
Recipe Idea #3: Combine a tablespoon of nectaraine chutney with 1 teaspoon soy sauce, 1 tablespoon sweet white wine, and 1/4 cup chicken/vegetable stock. Serve hot with tempura. You can either mix the ingredients for a slightly chunky sauce or blend/puree ingredients first before heating in a small saucepan.
Recipe Idea #4: Step up your grilled cheese sandwich. Slice and toast cut side of a ciabatta roll. (Brush cut side a little olive oil prior to toasting.) Once toasted, rub 1 peeled garlic over the cut side of the roll to get a slight garlic flavor infused in the bread. Spread chutney on each of the cut sides of the roll. Place a few slices of thin cut cheese over the chutney (a tangy cheese such as sharp cheddar, St. Andre, Gruyere). Grill as you would a grilled cheese until cheese is melted. Before serving, open up sandwich and put a small handful of argula inside prior to enjoying!