A quick and easy stovetop method of making fruit chutney, using summer fruit
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Ingredients
- 1 tablespoon butter divided
- 1/3 cup onion finely diced
- 2 cups nectarines chopped (about 3), or use other fruit
- 1/3 cup dried cranberries
- 1 tablespoon balsamic vinegar or more to taste (see notes)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Ingredients
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Instructions
- Peel and chop your nectarines (see notes).
- Melt 1 teaspoon butter in medium saucepan over medium heat. Add onion; cook 4 minutes or until tender.
- Add nectarine, cranberries, and balsamic vinegar; cook 3 minutes or until nectarine is tender. Remove from heat; stir in 1/4 teaspoon salt, cinnamon, cloves, and remaining 2 teaspoons butter.
Recipe Notes
Stacy's Notes: I've always made this in the summer to go with grilled pork chops, and I've always used nectarines, but I'm sure you could do this with peaches, or plums, or probably most any fruit. I know I've seen recipes for pineapple chutney and mango chutney as well, we've just never tried those (I always use nectarines).
I've tried to use olive oil instead of butter and it didn't work for us, the taste is off and you can tell you used olive oil instead of a sweet butter. Also, don't saute the onions too long, you don't want them brown, just softened and still white/yellow.
I don't usually measure the balsamic and spices, I just sort of eyeball it, LOL!
Enjoy!
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