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Stone-Fruit Chutney

1/4 cup brown sugar
1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
1/2 cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 pinch ground cloves
1/4 cup raisins
1/4 cup toasted nuts (like macadamia)
Orange juice to taste


Combine fruit, brown sugar and water in a skillet and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally. Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness. Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.

Source: cooking.nytimes.com