Preserve summery tomatoes and nectarines with this chunky, vinegary chutney from cookbook author Cathy Barrow. It's the perfect preserve to serve with a sturdy cheese and crisp crackers.
Ingredients
- 2 lb. nectarines (about 6), pitted and diced
- 1 lb. plum tomatoes (about 4), cored and diced
- 1 cup apple cider vinegar
- 1 cup light brown sugar
- 1⁄2 cup dried peaches, diced
- 1⁄2 cup golden raisins
- 1 tsp. brown mustard seeds
- 1⁄2 tsp. garam masala
- 1⁄2 tsp. kosher salt
- 1 medium yellow onion, diced
- 1 small serrano chile, seeded and diced
- 2 cloves garlic, peeled and sliced
ADVERTISEMENTADAD
Instructions
Step 1
Combine all ingredients in a large bowl and toss to combine; refrigerate 8 hours or overnight.
Step 2
The next day, pour mixture into a large saucepan; bring to a boil, stirring constantly, then lower the heat to medium-low. Cook, stirring occasionally, until thick, 40-45 minutes.
Step 3
Meanwhile, submerge five 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot chutney, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
Step 4
Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and chutney should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.
- Combine all ingredients in a large bowl and toss to combine; refrigerate 8 hours or overnight.
- The next day, pour mixture into a large saucepan; bring to a boil, stirring constantly, then lower the heat to medium-low. Cook, stirring occasionally, until thick, 40-45 minutes.
- Meanwhile, submerge five 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot chutney, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
- Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and chutney should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
