Dana Slatkin

Nectarine and Apricot Chutney

Nectarine and Apricot Chutney

Nectarine and Apricot Chutney

Ahhh…the stone fruits of summer. Blushing nectarines, luscious peaches, fleshy apricots, jewel-hued plums — they are irresistible this time of year. So when the first August breeze signals fall’s imminent arrival, I start getting wistful at the thought of soon not seeing them on farmers market stands.

Here’s a tasty way to preserve the fruits of summer, if you can manage to set aside enough for a jar or two. As a condiment, this chutney is sweet and tangy, bright and aromatic. The other night, I rubbed it right onto a side of wild salmon, forming a perfect bronzer when placed under the broiler. The fish charred up beautifully, the chutney adding fruity depth and a colorful accompaniment to the dish.

This recipe works well with any combination of your favorite stone fruits. Do spend the time to remove the skins of the fruit for a more refined texture: simply carve a small “x” into the bottom of the fruit, drop them into boiling water, and remove the fruit once the skins start to curl up. The skins will peel off easily with a knife. If you are in the mood to play with different flavors, try adding a pinch of mace, allspice, nutmeg, or even hot chile flakes. Serve this sunny chutney to compliment your summer barbecues, or bottle it up and keep it all year to give chicken, pork, shrimp or fish a radiant flourish.

For another delicious nectarine recipe, try my Kentucky friend’s famous Nectarine Butter.

Photo credit: [Suse] at flickr

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