Curried Nectarine Chutney
A vibrant chutney featuring cilantro and jalapeño offers an excellent accompaniment to meals or a savory spread with cream cheese.
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Instructions
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Prepare your canner, jars, and lids, and start boiling water for the bath.
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Combine vinegar, chopped nectarines, red onion, jalapeño, garlic, ginger, curry powder, cumin, cinnamon, red pepper, salt, and brown sugar in a large pan.
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Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring often, for 30 minutes.
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Stir in raisins and continue simmering for 15-30 minutes until very thick.
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Add lime juice and cilantro, then simmer for 2 more minutes.
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Fill hot jars with chutney, leaving 1/2-inch headspace, remove air bubbles, and seal with lids and bands.
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Process jars in the boiling water bath for 10 minutes.
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Turn off heat, remove cover, and let jars stand in hot water for 5 minutes before transferring to a rack to cool for 24 hours.