Nectarine-Tomato Chutney

I promised recipes last week and I’m not one to break promises, so here’s a quickie in celebration of the fact that I’ll be free of the bar exam in a week. Another winner from The Dallas Junior League Cookbook: nectarine-tomato chutney.


Put some of this on pork and you will not be sad. Heck, eat it plain and you’ll be pretty happy; I was licking the pot when I finished putting it in jars. I’m not gonna lie – I’m starting to worry I’m playing favorites with my cookbooks. There are just so many awesome recipes in this one that I keep coming back to it and neglecting some of the other new additions to my collection. Besides, the cover is awesome, in all its 1970s pastel glory.

Initially, I shied away from this recipe because I was feeling lazy about the required blanching and peeling of fruits. It’s just one of those things I always think will be more laborious than it actually is.

You know what, though? Those tomatoes and nectarines peeled down pretty quick. I wish I could bare it all with as much compunction – it’s hot as blazes here, and humid to boot.

This was a bar study break, as you can see: my chopped nectarines are shown off nicely against the dull, dull pages of my bar review book. Why is she not studying, you ask? Don’t worry – I’ve been putting in the hours. Many hours. I just happen to believe in breaking those hours up a little, even if it means they extend for more of the day.

I like to keep things a little varied. Like this chutney – which takes fresh basil in addition to nectarines and tomatoes.

It’s all cooked up, so the flavors blend wonderfully.

And fresh onion and green pepper are tossed in at the last stage of cooking to add crunch and freshness to balance out tangy sweetness.

When I see you next (in a week, with more jars!) I’ll be done with the bar exam.  Until then, enjoy some chutney!

Nectarine-Tomato Chutney (Makes 2 pints)
2 1/2 lbs. (about 8 medium) fresh, ripe nectarines
1 lb. (2 large) fresh, ripe tomatoes
1 c. granulated sugar
1/2 c. brown sugar
3/4 c. cider vinegar
1 tbsp. Worcestershire sauce
Few dashes Tabasco sauce
2 medium cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. chopped fresh basil (or 1/2 tsp. dried)
1/2 c. diced green pepper
1/2 c. chopped onion

1. Blanch the nectarines and tomatoes in boiling water for about 1 minute. Drain them, immediately run them under cold water, and peel them.
2. Chop the fruit; there should be about 5 cups of nectarine, and 2 cups of tomato.
3. Combine the nectarines and tomatoes in a medium pot with all ingredients except the pepper and onion.
4. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30 minutes until the mixture starts to thicken.
5. Add the pepper and onion, raise the heat to medium, and cook for another 10 minutes, stirring frequently, as the chutney really thickens up.
6. Remove from heat, and immediately ladle into sterilized jars for sealing. If you plan to use the chutney within a week or so, wait for it to cool and store it in the fridge in a covered jar or container.

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