Here comes the Chutney!
Oh, I really love this Indian work of culinary, fruity art! Do you? I’m not a jammy kind of person (I’m not sure how this sounds but still, hehe) and more often than not I’ll opt for something savoury rather than sweet. But with all this beautiful, vibrant fruit I had in my kitchen just waiting to be put in some good use… so why not Chutney?
Because I love homemade preserves. It’s kind of… saving the summer for later. For gloomy autumn or cold winter days. Which I don’t mind, really, but really miss the summer produce.
The thing that makes Chutney a Chutney is fruit, of course, but with added sugar, salt, chilli and vinegar. And anything else you might find nice to be added, like some fresh ginger.
This Chutney is made of nectarines because I kind of… have a thing about nectarines, but you surely can use any fruit you like. I’ve done it with pears, cantaloupe, peaches and raspberries, by itself or in combinations, anything goes! Yust throw everything in a nice, heavy bottomed pan, add your favourite spices and cook till you like the consistency.
This Chutney is sweet, savoury, tangy, hot, creamy, all in the same time. Perfect to slather on a nice piece of bread or accompanied with some lonely pancakes. What do you think of it?
It’s perfectly simple, homemade, with no added artificial preserves or any other somethings that make things less homemade and healthy. It’s easy to throw a little batch every time you have a handful of ripe fruit that you know that won’t be eaten and you don’t want them spoiled, do you? It’s best to use small jars so whenever you open it, it won’t stay open for long. Because you’re gonna eat it fast, of course, and because it’s easier and more practical to open little jar and keep in in the fridge, rather than opening the big one and then waiting for long untill it’s finnished. Or you can eat a big jar, if you like. Just do whatever feels the best for you.
Nectarine Chutney! Sweet, savoury, tangy, hot, creamy, all in the same time. Perfect to slather on a nice piece of bread or accompanied with some lonely pancakes.
- 1500 g/3 pounds of ripe nectarines
- 3 tbsp sugar
- 1 tsp salt
- 1/4 tsp chilli flakes
- 2 tbsp white vinegar
- 1 tsp fresh ginger, minced
Wash the nectarines, remove the stones and cut in pieces.
Put the nectarines into the heavy bottomed pan. Be sure the pan is taller than you would need because you don't want hot piping bubbles burn you.
On low to medium heat, cook till nectarines let their juices, around 10 minutes, stirring constantly.
Add sugar and everything else. Check the taste.
Cook Chutney for 30 more minutes or till you're satisfied with consistency.
In the meantime, boil a big pot of water. Submerge clean jars into the water and cook for a few minutes. Throw the lids in too, but only for a minute or so because they could get twisted and unusable.
VERY CAREFULLY drain the jars and the lids.
Pour the Chutney into the hot jars as soon as it's cooked. Close the lids tightly (help yourself with kitchen towel and be careful not to burn yourself. It hurts like hell, so you know.
Go with the fork through the jar so any air bubbles go out.
Once the jars are nicely full and closed, turn them upside down, put in some nice basket or something, cover with blanket and tuck them in. Let them cool like that.
Keep your jars in your pantry. If you're not sure your jars are properly closed, keep them in the fridge, as well as open jars.
Serve with some bread, pancakes, or eat it very unpolitely straight from the jars! Jam mustaches are a must! 🙂
So what do you think? Will you be making it this summer? Or you already have your favourite recipe and way of making Chutney? I would love to hear!
And if you like this recipe, don’t forget to pin it for later!