Made some nectarine chutney the other day and served it last night with grilled chicken marinated in Thai chili paste and lime juice. The chutney was the star and soooo easy.
2 c. peeled and diced nectarines (2 to 3 nectarines)
1/2 c. minced shallots (2-3 shallots)
1/3 c. white wine vinegar (I used white wine balsamic)
1/3 c. brown sugar
1 1/2 TBLSP grated fresh ginger
1/4 tsp cinnamon
1/4 tsp ground allspice
* Stir ingredients together in medium saucepan and bring to boil
* Reduce heat and simmer covered for 15 minutes
* Remove cover and cook 5-10 more minutes to reduce liquid
* Cool and refrigerate. Keeps well in fridge (but we ate it all in one night–5 people!)
Think it might be great with lamb too. Yum.