Ingredients for Nectarine And Pineapple Chutney
- Light Brown Sugar
- White Vinegar
- 1 kg (2.2 lb) nectarines, peeled and chopped
- Crushed Pineapple In Juice
- Golden Raisin
- Fresh Garlic Cloves
- Fresh Gingerroot
- 1 teaspoon salt
- Ground Cloves
- Red Chili Pepper Flakes
- Sliced Almonds
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How to Make Nectarine And Pineapple Chutney
- Combine 1 cup granulated sugar and 1 cup white vinegar in a large, non-reactive saucepan. Bring to a rolling boil over high heat.
- Boil vigorously for 10 minutes, without stirring.
- Add 1 kg (2.2 lb) peeled and chopped nectarines, 500g (1.1 lb) chopped pineapple (fresh or canned, drained), 1/2 cup pineapple juice (if using canned pineapple), 1/2 cup raisins, 2 cloves garlic (minced), 1 tablespoon grated fresh ginger, 1 teaspoon salt, 1/4 teaspoon red chili flakes (or more, to taste), and 1 teaspoon whole cloves. Stir well to combine.
- Return the mixture to a boil, then reduce heat to a gentle simmer.
- Cook, stirring frequently to prevent sticking, until the chutney has thickened significantly and has reached a jam-like consistency (approximately 60-90 minutes, or longer for larger batches).
- Remove from heat and stir in 1/2 cup chopped walnuts or pecans (optional).
- Carefully ladle the hot chutney into sterilized, hot canning jars, leaving 1/4 inch headspace.
- Seal jars according to standard hot-water bath canning procedures to ensure safe preservation. (Refer to a reliable canning resource for detailed instructions.)
- Allow jars to cool completely. Once cool, check seals. Store in a cool, dark place for up to 1 year.
- Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
1015g
Fat
4g
Carbs
95g
