Stone-Fruit Chutney

Name: Stone-Fruit Chutney
Total time: 40 min
Ingredients: 1/4 cup brown sugar; 1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example); 1/2 cup water; 1 tablespoon fresh ginger, minced; 1 teaspoon curry powder; 1 pinch ground cloves; 1/4 cup raisins; 1/4 cup toasted nuts (like macadamia); Orange juice to taste

By Mark Bittman

Total Time: 40 minutes
Rating: 4(49)
Notes: Read community notes

Featured in: A Dozen Ways to Serve Stone Fruit

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Ingredients

¼cup brown sugar
1½pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
½cup water
1tablespoon fresh ginger, minced
1teaspoon curry powder
1pinch ground cloves
¼cup raisins
¼cup toasted nuts (like macadamia)
Orange juice to taste

Ingredient Substitution Guide

Preparation

Step 1
Combine fruit, brown sugar and water in a skillet and bring to a boil.
Step 2
Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
Step 3
Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
Step 4
Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.

Ratings

4 out of 5

49 user ratings

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Private Notes

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Cooking Notes

Allison3 years ago

Skip the curry powder and substitute the cloves with allspice. Increase spice powder - 2 pinches instead of one.

Jan Moorman3 years ago

Excellent base recipe. I was out of oranges so I juiced half a lemon with some white grape juice. I hit it with ghost pepper which took it from bland to aggressive.

Terry3 weeks ago

This is a wonderful condiment, and it can be processed in a boiling water bath for 10 minutes. I know ours will be enjoyed long after the autumn weather has gone.

Allison8 months ago

Made this a few times now and the only,y change I made was to add a large pinch of clove powder instead of a regular pinch. Delicious! Served it with my Christmas ham. Delicious!

Lee K11 months ago

I adore less sweet chutney and my neighbor's apples. For apple chutney, I zest (onto wax paper) and juice one lemon, toss the chopped apples in the lemon juice, then add the zest in Step 4. I cannot stop making/eating this.

Lee K11 months ago

And I adore the curry powder and spices as written.

Jan Moorman3 years ago

Excellent base recipe. I was out of oranges so I juiced half a lemon with some white grape juice. I hit it with ghost pepper which took it from bland to aggressive.

Allison3 years ago

Skip the curry powder and substitute the cloves with allspice. Increase spice powder - 2 pinches instead of one.

Leslie3 years ago

Easy. Tasty. Not too tart for steve

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