Nectarine Chutney
Adapted from Nourishing Traditions by Sally Fallon.
Ingredients
- 3 cups fresh nectarines
- 1/2 cup filtered water
- Grated rind of 1 lemon
- Juice of 1 lemon
- 1/8 cup Rapadura or Sucanat
- 2 tsp sea salt
- 1/4 cup whey
- 1/2 cup raisins
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp thyme
- 1 tsp whole black pepper
- 1 tsp fennel seeds
- 1 tsp coriander seeds
Instructions
- Mix water, lemon juice, rind, Sucanant, and whey.
- Cut fruit and add lemon juice mixture to it. Mix with raisins, herbs, and spices.
- Place in a quart jar (or two pint jars) and press down lightly with a wooden mallet. Add more water if necessary to cover the fruit. Make sure the mixture is at least one inch below the top of the jar.
- Cover tightly and keep at room temperature for two days before moving to cold storage.