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Nectarine And Vidalia Onion Chutney

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Ingredients

  • 5 large ripe nectarines
  • 3 tablespoons diced red bell pepper
  • 1/2 cup plum wine
  • 1/4 cup seasoned rice wine vinegar (or plain rice wine vinegar mixed
  • with a dash of sugar
  • 1 tablespoon minced jalapeño
  • 1 medium Vidalia onion peeled
  • 1 tablespoon chopped fresh sage
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Blanch nectarines in boiling water, then rinse under cold water. Peel and pit, reserving the juice. Dice 4 nectarines into 1/4-inch cubes and place in medium bowl with red bell pepper. Purée remaining nectarine in blender.

Combine puréed nectarine, reserved nectarine juice, plum wine, rice vinegar and jalapeño in small saucepan on low heat and simmer until mixture is reduced by half.

Meanwhile, slice Vidalia onion into 1/4-inch rings and grill 6 inches from heat source for 2 minutes on each side. Dice and add to nectarines.

Add sage, then nectarine purée mixture. Mix well, season with salt and pepper and marinate 2 hours. Serve with barbecued meat.

This recipe yields 6 servings.

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