Summeripe Plum-Plumcot-Nectarine Chutney

/ / Published in Appetizers, Peggy's Originals, Recipes, Sauces & Salad Dressings
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Summeripe Plum-Plumcot-Nectarine Chutney

  • Author: Peggy Thurlow for Summeripe
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 1 1x
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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!

Scale

Ingredients

  • 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

  1. Peel the skin from the nectarine, plum and plumcot.
  2. Cut the fruit in small chunks and discard the skin and pits.
  3. Combine the fruit chunks with the remaining ingredients in a saucepan.
  4. Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
  5. Remove from the heat. Spoon the chutney into a jar.
  6. 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