Last Updated on May 20, 2020 by Chef Mireille
Nectarine Chutney is infused with Thai flavors. This spicy chutney is great on sandwiches and wraps.
While everyone else is making cranberry sauce in preparation for Thanksgiving tomorrow including myself, how about something a little different to go with your turkey? Mine is bubbling away on the stove as I write up this introduction, but if I could have found some good looking nectarines or peaches I would have done a departure from the traditional for the holiday. This was made a few months ago and oh why didn’t I freeze some to save for Thanksgiving…oh well there’s always next year…
It’s time for potluck week again at the I Heart Cooking Club. What has been wonderful about this group is that it has introduced me to chefs I would otherwise not know about because the hosts of the group are not based in US. With some of the hosts from Australia, I am learning about chefs from the other side of the world as well as many UK based chefs.
We are now in the middle of exploring Irish chef Diana Henry, but let’s take a little look back at one of my favorites I discovered – Donna Hay. Potluck is giving me yet another chance to enjoy her cusiine, who I am so grateful of being introduced to via this club. She works with a lot of Asian ingredients which I love. Donna used peaches so I instead adapted the recipe with the use of nectarines.
Chutneys are great to include on sandwiches as well as condiments for fried foods. Here are some other chutneys you might like to try!
IN THE MAKING
Although Donna Hay called this a jam and suggested serving it with grilled or roasted meats, this chunky version is more of a chutney and also works great on sandwiches as I made it here on this wrap with some grilled halloumi, spinach and cucumber.
This chutney adds a punch of flavor to anything. It’s a very spicy chutney so feel free to adjust the quantity of chiles.
- 1 tablespoon peanut oil
- 6 Bird's eye chiles finely chopped
- 5 dried Kaffir lime leaves use fresh lime leaves if you have
- 4 nectarines pitted and chopped
- 2/3 cup vinegar
- 1 cup sugar
- Soak lime leaves in boiling water for 10 minutes, until softened. Cut into chiffonade.
- Heat oil in a saucepan. Add chiles and lime leaves and saute for 1 minute.
- Add nectarines. Saute for 1 minute, Add vinegar and sugar.
- Simmer for 15-20 minutes, until it is thick and bubbly.