Lisa Atwood, Rebecca Courchesne, Rick Field

Stone-Fruit Chutney

Name: Stone-Fruit Chutney
Yield: Makes 7 half-pint (8-fl oz/250-ml) jars
Ingredients: 2½ lb (1.25 kg) apricots, plums, or pluots, pitted and sliced; 2 tsp whole cloves; 2 tsp cardamom pods; 2 cinnamon sticks; 4 orange zest strips, each 1 inch (2.5 cm) wide and 2 inches (5 cm) long; ½ tsp anise seeds; 1½ cups (12 oz/375 g) granulated sugar; 1 cup (8 fl oz/250 ml) golden balsamic vinegar; 2 lb (1 kg) peaches or nectarines; 1 lb (500 g) cherries, pitted and halved; 1½ tsp black peppercorns, crushed

Preparation info

Makes
7
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Partnered with a holiday ham or turkey, or with roast pork loin, this beautiful chutney serves as a delicious reminder of summer’s bounty. It also makes an elegant addition to a cheese plate and pairs especially well with a creamy St. André or a tangy goat cheese.

Ingredients

1 cup (8 fl oz/250 ml) golden balsamic vinegar
1½

Side dish
Summer
Gluten-free
Vegan

Method

In a large nonreactive saucepan, stir together the vinegar and sugar. Blanch and peel the peaches, then halve them and remove the pits. Cut the peach halves into thick slices and add to the pan along with the apricots and cherries. Toss the fruit to coat with the vinegar-sugar mixture. Place the cloves, cardamom pods, peppercorns, and anise seeds on a squ