Spiced Stone Fruit Chutney Recipes

SPICED STONE FRUIT CHUTNEY

Steps:

• Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
• Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

GRILLED STONE FRUIT WITH FARMER'S CHEESE AND SPICED HONEY ALMONDS

Steps:

• For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
• Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
• Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.
• Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour--the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.
• For the grilled stone fruit: Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.
• Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer's cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.

STONE-FRUIT CHUTNEY

Steps:

• 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.

FRESH STONEFRUIT CHUTNEY

Steps:

• 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. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

FRESH STONEFRUIT CHUTNEY

Steps:

• Pit and thinly slice the peaches (or nectarines) and apricots (or plums). Pit and quarter the cherries.
• 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.