Nectarine And Pineapple Chutney

---

My son just gave me 5kg (11lb) nectarines, so i made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry.

---

Steps

---

Place the sugar and vinegar in a large , nonreactive saucepan and bring to a boil over high heat.

---

Boil for 10 minutes.

---

Add the nectarines , pineapple and juices , raisins , garlic , ginger , salt , chili flakes and cloves , and stir to combine.

---

Bring the mixture to a boil , then reduce the heat to maintain a slow simmer.

---

Cook until the chutney is thick , stirring frequently to keep the mixture from scorching or sticking , 60 to 90 minutes.

---

Remove from the heat and stir in the nuts.

---

Pour the hot chutney into hot , sterilized glass jars.

---

Seal tightly , following standard hot-pack canning procedures.

---

Cool completely , then store out of direct light for up to 1 year.

---

Once opened , refrigerate the chutney.

---

Ingredients

---

light brown sugar, white vinegar, nectarines, crushed pineapple in juice, golden raisin, fresh garlic cloves, fresh gingerroot, salt, ground cloves, red chili pepper flakes, sliced almonds