Nectarine And Pineapple Chutney

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups packed light brown sugar
• 1 cup 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

Recipe

• 1 place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. boil for 10 minutes.
• 2 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 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.