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 vinegar (white)
- 4 cups nectarines (peeled, pitted, and chopped)
- 3/4 cup onion (red, finely chopped)
- 1 medium jalapeño (finely minced)
- 1 clove garlic (finely minced)
- 2 teaspoons ginger (fresh, finely minced)
- 2 teaspoons curry powder
- 1/8 teaspoon cumin (ground)
- 1 pinch cinnamon
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon salt (kosher or pickling salt)
- 3/4 cup sugar (packed light brown)
- 1/2 cup raisins (golden)
- 1 lime (juiced)
- 1 tablespoon cilantro (fresh, finely chopped)
Pour vinegar into a large stainless steel saucepan or enamel-lined pan. Chop nectarines and add to the vinegar, along with chopped red onion, jalapeno 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. Add the raisins and continue cooking, stirring frequently, for 15 to 30 minutes longer, or until very thick.
Meanwhile, prepare the work area, canner, jars, and lids.
Add the lime juice and cilantro to the chutney mixture and continue simmering for 2 minutes.
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. Process in the boiling water bath for 10 minutes. Turn off heat, remove the cover and let the jars stand in the hot water for 5 minutes. 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.