Nectarine Chutney Food

CROCK POT NECTARINE CHUTNEY

Steps:

• Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
• Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
• Allow chutney to cool and then add the almonds and refrigerate.
• This is a nice condiment/topping for baked pork roast or even on a small beef steak.
• This chutney can be used as a base for Henry Bain Sauce.

NECTARINE CHUTNEY

Steps:

• Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
• Combine remaining ingredients in a bowl & add to syrup mixture.
• Simmer, stirring occasionally, until thick, about 30 minutes.
• Transfer to sterilised jars when almost cool.
• Store chutney in the refrigerator, will last for several months.

INDIAN CURRY LAMB SKEWERS WITH MINT-GRILLED NECTARINE CHUTNEY WITH PITA

Steps:

• For the chutney:
• Heat the grill to high.
• Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.
• Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.
• For the skewers:
• Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
• Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.
• Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.

OUTDOOR GRILLED CHEESE SANDWICH (CURTIS STONE)

Steps:

• FOR SANDWICH:.
• Preheat the barbecue for medium heat.
• Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
• Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
• Rub the cut sides of the ciabatta with the garlic clove.
• Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
• Remove the ciabatta from the grill and reduce the heat of one burner to low.
• Spread the toasted side of the bottom ciabatta piece with the mustard.
• Spoon the chutney over the other toasted side.
• Scatter half of the Gruyere cheese evenly over the mustard.
• Tear off pieces of the St Andre cheese and scatter it over the Gruyere.
• Then scatter the remaining Gruyere cheese over.
• Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
• Lightly brush the sandwich with oil.
• Place the sandwich on the grill over the burner on low heat.
• Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
• Transfer the sandwich to a cutting board; open the sandwich and scatter the arugula over the cheese.
• Close the sandwich.
• Using the serrated knife cut the sandwich into 8 pieces and serve.
• NECTARINE CHUTNEY:.
• Heat the oil in a heavy large saucepan over medium heat.
• Add the mustard seeds and saute until they begin to pop about 30 seconds.
• Add the onion and saute until tender and translucent about 4 minutes.
• Stir in the sugar, vinegar, ginger and pepper flakes.
• Simmer until the sugar dissolves.
• Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup tthickens slightly, stirring occasionally about 10 minutes.
• Now, stir in the salt.

GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY

Steps:

• Prepare grill for cooking.
• Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
• While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
• When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
• Serve chicken with nectarine chutney.

NECTARINE AND PEACH CHUTNEY

Steps:

• Wash the peaches and nectarines. Remove the seeds and chop the fruit.
• Mix together the sugar, vinegar, ginger,garlic,cinnamon, cloves, salt and pepper in a large saucepan. Slowly bring to the boil, stirring constantly.
• Stir in the onions, pepper, peaches and nectarines.
• Return to a boil. Reduce heat and simmer over medium heat for about 1 hours or until thick, stirring frequently.
• Pour into warm sterilized jars and seal.

NECTARINE AND PINEAPPLE CHUTNEY

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.