November 21, 2017
Two and half nectarine

Nectarine-Pineapple Chutney

by Berkeley Wellness  

This fresh fruit chutney is delicious served just after cooking, but it will also keep well in the refrigerator.

Makes 2 cups.


  • 1 can (20 ounces) juice-packed crushed pineapple, drained
  • 2 large nectarines, coarsely chopped
  • 8 scallions, coarsely chopped
  • ⅓ cup diced dried apricots
  • ⅓ cup cider vinegar
  • 6 tablespoons dark brown sugar
  • 2 cloves garlic, chopped
  • ½ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes
  • ½ cup diced red bell pepper


1. In a large nonaluminum saucepan, stir together the pineapple, nectarines, scallions, apricots, vinegar, brown sugar, garlic, ginger, cinnamon, and pepper flakes. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring frequently, until the nectarines begin to soften, about 8 minutes.

2. Remove the mixture from the heat and stir in the bell pepper. Serve at room temperature or chilled. Store the chutney in the refrigerator.

Nutrition per ⅓ cup: 140 calories, 1g total fat (0g saturated), 3g dietary fiber, 36g carbohydrate, 2g protein, 10mg sodium.

A good source of: fiber, potassium, thiamin, vitamin C.

Also see Mixed Fruit Chutney.