Plum and Nectarine Chutney
Exotic sweet, spicy, and pungent aromas will envelop your kitchen as you prepare this delectable condiment. Plan ahead for your next Indian feast, since the richly colored chutney needs to age for a month or more to allow the flavors to blend. This chutney is divine when served with soft cheeses, grilled lamb, and all curry dishes.
Green Tomato Chutney
This chutney is a good way to use the green tomatoes that remain on the vine when it’s time to put the garden to bed. This recipe makes me anticipate a spicy leftover Thanksgiving turkey stir-fry, a sage-rubbed pork roast, and an open-face cheddar melt on sourdough—all enlivened with a dollop of chutney.
Nectarine Chutney
Chutney’s depth of flavor adds a “wow” factor to just about every meal. It’s a must-have condiment for curries and a welcome addition to grilled chicken and lamb, as well as roast pork and turkey. It also pairs deliciously with cheese. The best part about chutney is its ease of preparation and how it benefits from aging.