Melt 1 teaspoon butter in medium saucepan over medium heat. Add onion; cook 4 minutes or until tender. Add nectarine, cranberries, and 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.
Stacy's Notes: Made July 2013 to go with some grilled pork chops. I had 2 ripe nectarines I needed to use, and found a recipe at Cooking Light's site that had sliced pork medallions served with this chutney. I used the 2 nectarines, diced, some onion (didn't measure), 1/3 cup craisins. Didn't measure the cinnamon or cloves, just sprinkled a little on it and tasted. Did use a pinch of real salt. It was delicious! Definitely make again (and take a photo next time, it was all gone before I thought to take a picture!)
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