Nectarines are at their peak right now, so chef Karista Bennett, author of "The Oregon Farm Table Cookbook", joined us to share a delicious way to turn them into a condiment.
For more information about “The Oregon Farm Table Cookbook” visit Karista’s website.
Quick Five-Spice Nectarine Chutney
Fruit and fish are two of my favorite ingredient combinations. Which is how this quick nectarine chutney happened. Summers in Oregon produce a bevy of stone fruit. Nectarines, especially white nectarines, are sweet and juicy and pair well with savory ingredients. I’ve added a little Five Spice to the chutney which creates a lovely rich flavorful and fragrant sauce. This is delicious when paired with pork, chicken, grilled veggies, fish and it’s lovely on a grilled cheese sandwich!
About 1 1/2 cups
- 2 tablespoons butter
- 1/2 cup diced onions
- 1/2 cup diced red peppers
- 1 clove garlic, minced
- 2 pounds nectarines, peeled, pitted and chopped, about 3-4 cups
- 1/3 cup golden raisins
- 1/4 cup brown sugar
- 1 teaspoon five spice powder (make your own five spice powder with recipe below)
- Pinch crushed red pepper flakes
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
1.Add the butter to a large sauce pan over medium heat. Then add onions and red pepper and cook until soft and caramelized. Stir in the garlic and cook 1 minute longer.
2.Stir in the nectarines, raisins, brown sugar, five spice powder, red pepper flakes and apple cider vinegar. Bring the ingredients to a boil and then reduce heat to a simmer. Cook until the fruit is reduced and thickened, about 10-15 minutes.
3.Take the pan off the heat and season to taste with salt and pepper. Use the chutney over any grilled, roasted or pan-cooked fish, chicken or pork. This is also lovely over goat cheese on crostini or crackers.
4. Refrigerate up to one week.
NOTE: Five Spice Powder can be found in most markets, however, here is how you can make it at home:
Mix together 3 tablespoons cinnamon, 5 star anise, 1 1/2 teaspoons fennel seeds, 1 1/2 teaspoons black peppercorns, and 1/2 teaspoon ground cloves. Combine the ingredients in a spice blender, spice mill or even a coffee mill and blend until finely ground. Keep in an airtight container for up to 3 months. Makes about 1/4 cup.