Summeripe Plum-Plumcot-Nectarine Chutney
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 1 1x
Description
Spread Summeripe Plum-Pluot-Nectarine Chutney on grilled pork or chicken or use it to update your favorite arugula salad for the perfect stone fruit culinary creation!
Ingredients
Scale
- 1 Summeripe Nectarine
- 1 Summeripe Plum
- 1 Summeripe Plumcot
- 2 Tablespoons shallots, minced
- 4 Tablespoons agave nectar
- 2 Fresh sage leaves, minced
- 2 Tablespoons sherry vinegar
- 2 Tablespoons sherry cooking wine
- 1/2 Teaspoon Amchoor powder
- 1/2 Teaspoon kosher salt
Instructions
- Peel the skin from the nectarine, plum and plumcot.
- Cut the fruit in small chunks and discard the skin and pits.
- Combine the fruit chunks with the remaining ingredients in a saucepan.
- Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
- Remove from the heat. Spoon the chutney into a jar.
- Refrigerate
Nutrition
- Serving Size: 8
- Calories: 31
- Sugar: 5
- Sodium: 172
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 0
- Cholesterol: 0