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. For the best results, use slightly underripe fruits. This chutney is divine when served with soft cheeses, grilled lamb, and all curry dishes.
Plum and Nectarine Chutney
Makes 2 quarts
12 medium-sized plums (1½ pounds), unpeeled, cut into small chunks
8 nectarines (4 pounds), unpeeled, cut into small chunks
¾ cup brown sugar
¾ cup white sugar
1½ cups apple cider vinegar or a combination of apple cider and another fruit vinegar
½ cup raisins
½ cup dried cranberries
1 sweet onion, finely chopped
3 cloves garlic, peeled and minced
1 jalapeno, seeded and minced
½ cup green or red bell pepper, seeded and cut into small pieces
2 tablespoons crystallized ginger
2 tablespoons mustard seeds
2 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons ground cardamon
2 teaspoons red pepper flakes
pinch of salt
Directions
Prepare jars for canning.
Place all ingredients in a large, heavy-duty pot. Stir with a wooden spoon and bring to a boil. Reduce to a simmer and cook for at least 1 hour 15 minutes, stirring often. You will know it is done when it is thick and there are rapid bubbles right after you stir it.
Can using proper canning techniques and store in a cool, dark place. Let rest for at least a month before using.
*** I like to use smaller jars, as the chutney is a beautiful gift.
