Nectarine Chutney

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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.

 

Nectarine ChutneyWhile 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.

IHCC
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!

Chutney Recipes

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.

Wrap LR 3

This chutney adds a punch of flavor to anything. It’s a very spicy chutney so feel free to adjust the quantity of chiles.

Chutney LR

Nectarine Chutney
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Nectarine Chutney

This spicy chutney is perfect for sandwiches or wraps.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiments
Cuisine: Thai
Servings: 8

Ingredients

  • 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

Instructions

  • 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Comments

  1. This is a brilliant chutney for sandwiches with nectarines and all. I'm sure it's a different and refreshing change to the usual chutney used for sandwiches. I love potluck!!

  2. Oh my goodness, that looks seriously good. The very first of this season's nectarines arrived in the market this week – I'm definitely going to give this a try. I think this would be the perfect addition to our Christmas feast to go with the ham and turkey. A few jars might even make nice edible gifts for Christmas.

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