* Exported from MasterCook * Nectarine and Lime Chutney Recipe By :Marie Irvine
Serving Size : 0 Preparation Time :0:00
Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method
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5 cups packed light brown sugar
1 cup cider vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
2 pounds nectarines -- fresh pitted
4 medium yellow onions -- good ones
Vidalia or better! [Washington]!
6 limes -- quartered and seeded
[NO pith]
1 red pepper -- seeded and chopped
1/2 cup crystallized ginger
1 1/2 cups golden raisinsHeat 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 to 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! 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 Hope you'all try it and it really goes well with any spicy, chile-head
food! Trust me....Cheers, Doug and Marie in BC Contributed to the FareShare Gazette by Doug; 6 September, 2001.
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