Nectarine and lime chutney

Yield: 4 Pints

Measure Ingredient
5 cups Packed light brown sugar
1 cup Cider vinegar
1 teaspoon Salt
1 teaspoon Cayenne pepper
½ teaspoon Ground allspice
2 pounds Nectarines; fresh, pitted
4 mediums Yellow onions; (good ones, Vidalia, or better!) (Washington)!
6 \N Limes; quartered and seeded, (and dont get pithed)(NO pith)
1 \N Red pepper; seeded and chopped
½ cup Crystalized ginger
1½ cup Golden raisins

Rael...tried your mix that you did for those innocent young nubiles(your line) in that far away frozen NORTH(try Canada)its worse! Like in Colder EVEN in Celsious! Mr. Demas...Anyway...my sainted wife of 49 yrs(not her age) has a fabulous recipe for Nectarine and Lime Chutney...she has been making it for years, and I have never ever seen this recipe before anywhere, part is from her head and part from another recipe of her late Mothers...Makes 4 pints

Heat sugar, vinegar, salt, cayenne and allspice in large stockpot to boiling: reduce heat...simmer 10 minutes.

Process nectarines in food processor with steel blade, pulsing until coarsely chopped...move to large bowl.

Repeat, chopping limes, onion,pepper and ginger separately...transfer to same bowl, add raisins, toss to mix well.

Add nectarine mixture to syrup. Heat to boiling , reduce t o simmer, stirring occasionally until thickened. Ladle into hot, sterilized pint jars, leaving half inch headspace. Adjust lids and process in boiling water bath for 10 minutes....makes four pints of a wonderful chutney! Hope you'all try it and it really goes well with any spicy, chile-head food! Trust me....Cheers, Doug and Marie in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Apr 24, 1998

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