While the pineapple in this recipe is canned, you’ll need fresh nectarines. If you can, buy organic ones: Nectarines rank near the top of the 12 most-contaminated (with pesticides) conventionally grown fruits and vegetables, according to the nonprofit Environmental Working Group’s annual “Dirty Dozen” list.
One-quarter cup of this chutney is a good source of lycopene, a carotenoid abundant in tomatoes that’s been linked to a reduced risk of some types of cancer. It also provides a decent dose of vitamin C. The fresh citrusy flavors of this chutney make it a good accompaniment to grilled chicken or fish. It also works well as a burger or sandwich topping.
Transport yourself to India without leaving your kitchen with this chutney, made from just seven ingredients. Sweet raisins and tart lime juice mimic the flavors of tamarind, an ingredient available at Indian markets.
The butternut squash and apricots in this chutney make it a good source of beta carotene, an orange-colored carotenoid that the body converts into vitamin A. The recipe also incorporates an ingredient familiar in chutneys: mango, here in the form of nectar.
This chutney packs a wallop of flavor, meshing the zest of white vinegar, garlic, and chili powder with the sweetness of brown sugar, red bell peppers, and a medley of dried fruit. Even better, you can vary the taste depending on what mixture of dried fruit you choose, from tropical to berries.
While fresh rhubarb can be sour, the apple, honey, and currants keep this chutney sweet. Because rhubarb has so much water in it, it can fall apart when cooked if you’re not careful; so cook it just until it’s soft (but still chunky). If you can’t find fresh rhubarb, substitute frozen.