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Nectarine And Pineapple Chutney

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Ingredients

Adjust Servings:
2 cups packed light brown sugar
1 cup white vinegar
2 1/2 lbs ripe yellow nectarines peel on and cut into 1/2 inch dice
1 (8 ounce) can crushed pineapple in juice (not heavy syrup)
1 cup golden raisin
3 fresh garlic cloves minced
1 inch piece fresh gingerroot peeled and finely grated
1 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon red chili pepper flakes
1/2 cup sliced almonds

Nutritional information

1229.4
Calories
102 g
Calories From Fat
11.4 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
1023.9mg
Sodium
286.1 g
Carbs
13.5 g
Dietary Fiber
254 g
Sugars
11.4 g
Protein
2250g
Serving Size (g)
1
Serving Size

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Nectarine And Pineapple Chutney

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    Cuisine:

    Dear Jan, we really enjoyed this chutney you served to us and I already know that I will prepare some as soon it will be nectarine season here.You are really wonderful chef, your recipes are healthy (a lot of fruits and vegetables!).This review will help me to find the recipe again and it's a keeper!

    • 140 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Nectarine and Pineapple Chutney,My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It’s a sweetish chutney that will go super well with pork and poultry.,Dear Jan, we really enjoyed this chutney you served to us and I already know that I will prepare some as soon it will be nectarine season here.You are really wonderful chef, your recipes are healthy (a lot of fruits and vegetables!).This review will help me to find the recipe again and it’s a keeper!


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    Steps

    1
    Done

    Place the Sugar and Vinegar in a Large, Nonreactive Saucepan and Bring to a Boil Over High Heat. Boil For 10 Minutes.

    2
    Done

    Add the Nectarines, Pineapple and Juices, Raisins, Garlic, Ginger, Salt, Chili Flakes and Cloves, and Stir to Combine. Bring the Mixture to a Boil, Then Reduce the Heat to Maintain a Slow Simmer. Cook Until the Chutney Is Thick, Stirring Frequently to Keep the Mixture from Scorching or Sticking, 60 to 90 Minutes.

    3
    Done

    Remove from the Heat and Stir in the Nuts. Pour the Hot Chutney Into Hot, Sterilized Glass Jars. Seal Tightly, Following Standard Hot-Pack Canning Procedures. Cool Completely, Then Store Out of Direct Light For Up to 1 Year. Once Opened, Refrigerate the Chutney.

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    Paisley Green

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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