Stone-Fruit Chutney
Published June 23, 2012
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup brown sugar
1 ½ pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
½ cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 pinch ground cloves
¼ cup raisins
¼ cup toasted nuts (like macadamia)
Orange juice to taste
Preparation
- Step 1
Combine fruit, brown sugar and water in a skillet and bring to a boil.
- Step 2
Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
- Step 3
Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
- Step 4
Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.
Private Notes
Comments
Skip the curry powder and substitute the cloves with allspice. Increase spice powder - 2 pinches instead of one.
Excellent base recipe. I was out of oranges so I juiced half a lemon with some white grape juice. I hit it with ghost pepper which took it from bland to aggressive.
I adore less sweet chutney and my neighbor's apples. For apple chutney, I zest (onto wax paper) and juice one lemon, toss the chopped apples in the lemon juice, then add the zest in Step 4. I cannot stop making/eating this.
This is a wonderful condiment, and it can be processed in a boiling water bath for 10 minutes. I know ours will be enjoyed long after the autumn weather has gone.
Made this a few times now and the only,y change I made was to add a large pinch of clove powder instead of a regular pinch. Delicious! Served it with my Christmas ham. Delicious!
I adore less sweet chutney and my neighbor's apples. For apple chutney, I zest (onto wax paper) and juice one lemon, toss the chopped apples in the lemon juice, then add the zest in Step 4. I cannot stop making/eating this.