Fresh Nectarine Chutney
Author: Kitchens
  • 1/4 Cup firmly packed brown sugar
  • 1/4 Cup tarragon vinegar
  • 1 small onion; finely chopped
  • 1/2 Cup golden raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 Tablespoon fresh ginger; minced
  • 3/4 pound ripe nectarines; pitted and sliced 1/4 thick
  1. In a 10-12" frying pan, combine brown sugar, vinegar, onion, raisins, cinnamon, allspice and ginger. Stir over medium-high heat until onion is limp and raisins are lump, about 5 minutes. Add nectarines and stir gently until heated through, about 3-5 minutes. Serve hot or at room temperature. Makes an excellent accompaniment to grilled pork chops.
Per 1/4 Cup: 77 calories, .7 g protein, 20 g carbohydrate, .2 g fat, 3.6 mg sodium, no cholesterol.
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