Photo: Irene Kredenets
Stone-Fruit Chutney
11 ingredients
openrecipes
Partnered with a holiday ham or turkey or with roast pork loin, this beautiful chutney serves as a delicious reminder of summer’s bounty. It also makes an elegant addition to a cheese plate and pairs especially well with a creamy St. André or a tangy goat cheese.
Estimated Nutrition (whole recipe, rough)
332
Calories
6g
Protein
2g
Fat
81g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Apricot | 1 medium (35g) | 17 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Nectarine | not in our table | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup golden balsamic vinegar
- 1 1/2 cups sugar
- 2 lb. peaches or nectarines
- 2 1/2 lb. apricots, plums or pluots, pitted and sliced
- 1 lb. cherries, pitted and halved
- 2 tsp. whole cloves
- 2 tsp. cardamom pods
- 1 1/2 tsp. black peppercorns, crushed
- 1/2 tsp. anise seeds
- 4 orange zest strips, each 1 inch wide and 2 inches long
- 2 cinnamon sticks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes