Easy Fruit Chutney
We like to make this in the summer time, when peaches and nectarines are at their sweetest, to go with pork chops!
Servings
2
Servings
2
Ingredients
Instructions
  1. Peel and chop your nectarines (see notes).
  2. Melt 1 teaspoon butter in medium saucepan over medium heat. Add onion; cook 4 minutes or until tender.
  3. 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!