Fresh Stone-Fruit Chutney

The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.

  • 2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced

  • 2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced

  • 1 cup quartered pitted cherries

  • 6 tablespoons sugar

  • 3 tablespoons white balsamic vinegar

  • ½ teaspoon garam masala*

  • Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.

  • Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature.

  • Uses for chutney:

  • 1. Spread soft fresh goat cheese evenly over baguette toasts; top each with a spoonful of chutney.

  • 2. Stir into softened vanilla ice cream.

  • 3. Make a yogurt parfait: Layer greek-style yogurt, some chutney, and granola. Drizzle with a little honey. Place on split biscuits and top with sweetened whipped cream.

  • 4. Make grilled cheese sandwiches with sliced brioche, brie, and the chutney.

  • 5. Grill lamb chops that have been marinated in olive oil, minced garlic, chopped rosemary, salt, and pepper. Serve with the chutney.

  • 6. Top with a dollop of mascarpone cheese and some crumbled amaretti cookies.

  • 7. Serve on a cheese plate with crackers and an assortment of cheeses.

  • 8. Spoon over grilled pork: Brush a pork tenderloin with olive oil and apricot preserves.

  • 9. Sprinkle with garam masala, salt, and pepper. Grill; slice into medallions.

Fresh Stone-Fruit Chutney photo
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  • Recipe byLisa
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