Curried Nectarine Chutney

Nectarine Chutney

The Spruce / Diana Rattray

Prep: 30 mins
Cook: 70 mins
Total: 100 mins
Servings: 24 servings
Yield: 3 cups
Nutrition Facts (per serving)
51 Calories
0g Fat
13g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 51
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 1g
Vitamin C 3mg 16%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 93mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jalapeño peppers and cilantro jazz up this flavorful curried nectarine chutney.

Serve this tasty chutney with pork or chicken, or spread about 1/3 cup over an 8-ounce brick of cream cheese to serve as an appetizer cracker spread.


  • 2/3 cup white vinegar

  • 4 cups nectarines, peeled, pitted, and chopped

  • 3/4 cup finely chopped red onion

  • 1 medium jalapeño, finely minced

  • 1 clove garlic, finely minced

  • 2 teaspoons finely minced fresh ginger

  • 2 teaspoons curry powder

  • 1/8 teaspoon ground cumin

  • 1 pinch cinnamon

  • 1/8 teaspoon crushed red pepper

  • 1/2 teaspoon salt, kosher or pickling salt

  • 3/4 packed cup light brown sugar

  • 1/2 cup golden raisins

  • 1 lime, juiced

  • 1 tablespoon finely chopped fresh cilantro

Steps to Make It

  1. Gather the ingredients.

  2. Pour vinegar into a large stainless steel saucepan or enamel-lined pan.

  3. Chop nectarines and add to the vinegar, along with chopped red onion, jalapeño pepper, garlic, ginger, curry powder, cumin, cinnamon, red pepper, salt, and brown sugar. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring frequently, for about 30 minutes.

  4. Add the raisins and continue cooking, stirring frequently, for 15 to 30 minutes longer, or until very thick.

  5. Meanwhile, prepare the work area, canner, jars, and lids.

  6. Add the lime juice and cilantro to the chutney mixture and continue simmering for 2 minutes.

  7. Fill the hot jars and remove air bubbles as needed, leaving 1/2-inch headspace. Wipe rims of jars and fit with lids and bands.

  8. Process in the boiling water bath for 10 minutes.

  9. Turn off heat, remove the cover, and let the jars stand in the hot water for 5 minutes.

  10. Remove to a rack to cool for 24 hours.


  • Check for seals and refrigerate any jars which did not seal properly.
  • Store sealed jars in a cool dark place.