January 17, 2019
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. Note that this recipe has an especially high sugar content, even for a chutney—about 1 tablespoon per ⅓-cup serving.

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.