Nectarine Chutney and Sun-Dried Apricot Vinegar

Strolling happily into my favorite grocery store, I was drawn as if magnetically to a display of beautiful nectarines. I instinctively picked one up, held it to my nose and took a deep breath. The smell was ripe and richly sweet, reminiscent of its cousin the peach. Like big baseballs of burgundy, red and gold, their skin was smooth and soft. Who could resist. I had to bring a few pounds home.

Besides eating one out of hand, I love to make nectarine chutney. For me, it’s one of the pleasures of summer cooking. Nectarine chutney is a quick and delicious accompaniment to sautéed or grilled chicken and grilled or roast pork tenderloin.  Spread a thick layer on a turkey sandwich for a fantastic twist. Plop some on a plate next to skewers of sizzling grilled shrimp.

So what is chutney? According to The New Food Lovers Companion (a must have reference book for any food lover), chutney is a spicy condiment that contains fruit, vinegar, sugar and spices with textures ranging from smooth to chunky and from mild to hot in terms of spice.

The recipe I use is from the July 2001 issue of Gourmet Magazine. It calls for apple cider vinegar, which works fine and is always in the pantry.  If you want to try something different, and I think better, try Sun-Dried Apricot Vinegar from Cuisine Perel. It’s usually available from Gourmet Country and other online gourmet suppliers. Treat yourself to a bottle. While you are at it, you may want to try the blood orange or spicy pecan flavored vinegars. Both have wonderful flavors. After you’ve made your chutney, make sun-dried apricot vinaigrette for a tossed green salad with nectarine slices.

As many chutney recipes do, this recipe uses curry powder. Like chili powder, curry powder is a blend of spices. These aromatic blends range from mild and sweet to pungent and hot. I like sweet curry powder from Penzeys which has little heat.  It’s a blend of turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, black pepper and cayenne pepper. Penzeys offers eight others blends for you to choose from so check out their website. If you are unsure of cooking with curry powder in terms of flavor, the sweet curry powder is a good one to start with.

For a simple vinaigrette, whisk together three parts oil to one part vinegar.  Layer nectarine slices on a plate and top with cool, crisp Arugula or Mache leaves, then drizzle with your vinaigrette. Add glazed pecans and blue cheese crumbles. The richness of the blue cheese and pecans is wonderful against the sweetness of the fresh nectarines. The flavors work beautifully together and the colors are a treat for the eye.

At the end of last summer I promised myself I’d make some of this wonderful chutney and can a few jars to enjoy during the winter and give as Christmas gifts. A new 10-quart pressure canner is waiting in my cupboard. I’d better get busy before they are gone, leaving me longing for next summer’s crop.

Nectarine Chutney (original recipe Gourmet Magazine, July 2001)

Yield: 4-6 side servings

This is my version of the Gourmet Magazine recipe which was accompanied by chicken breasts. The original is a bit more chunky. I love to use sun-dried apricot vinegar versus the apple cider vinegar, but either will work. You can also try spicy pecan vinegar or the blood orange. Here is the link to the original recipe if you are interested.

Ingredients

1 lb ripe, firm nectarines, skinned, flesh cut from the pit and diced small

2 Roma tomatoes, quartered, gutted and diced small

1 large garlic clove, pressed or minced fine

1/4 cup sun-dried apricot vinegar, cider vinegar, blood orange or spicy pecan vinegar

3 tablespoons packed light brown sugar

1 teaspoon Penzeys Sweet Curry Powder

1/4 teaspoon salt

Finely chopped cilantro, flat leaf parsley or chives for garnish (optional)

In a 2-quart heavy saucepan simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy, about 20 minutes. Serve warm, room temperature or cooled. What you don’t use will keep for a few days refrigerated.

Sun-Dried Apricot Vinaigrette

Yield: ½ cup

For a clean, bright tasting vinaigrette all you need is good quality, fruity olive oil and the sun-dried apricot vinegar plus salt and pepper. Simple! Sometimes I add a little finely minced shallot, but the apricot is more pronounced without the shallot. Try it both ways. On oil, you can also use grapeseed oil. It has a light, neutral flavor, which really allows flavored vinegars to shine through.

Ingredients

6 tablespoons good quality olive oil

2 tablespoons sun-dried apricot vinegar (or blood orange, spicy pecan or apple cider vinegar)

Salt and pepper, to taste.

1 teaspoon finely minced shallot, optional

In a small bowl whisk all together until emulsified. Season with salt and pepper to taste.