Curried Nectarine and Tomato Chutney

14 Jul


Yesterday, me and mom had a bit of a cheat day and instead of making dinner we got a hot roast chicken from the supermarket and and tucked into that for dinner instead with a crunchy fresh salad and wraps. It was delicious and so easy but today we had leftover chicken and and I had to think up a way to make it a bit more exciting for the second day.


I love sweet, spicy flavors with chicken so I threw together this simple chutney, it is the perfect balance between sweet and savory and it has a subtle kick from the vinegar and the curry powder. It can be made in about 15mins which is very handy. I used it with my chicken but it would also be great on a sandwich with tangy mature cheddar or even served with some roast veggies. This could also be made with peaches.


Curried Nectarine and Tomato Chutney

2 medium nectarines, diced

10-15 ripe cherry tomatoes, halved

2tbsp apple cider vinegar

1 1/2tbsp soft dark brown sugar

3 garlic cloves, minced

4 sun dried tomatoes, roughly chopped

3/4tsp medium curry powder

2tbsp raisins

  • Put all the ingredients in a small pot and place over a medium/high heat. Cook stirring regularly until it begins to bubble.
  • Turn the heat down to low and continue to cook the chutney with a lid on for about 10mins, checking and stirring regularly until its thickened and the nectarine is softened.
  • Serve in a pretty bowl and watch it disappear. 😀


One Response to “Curried Nectarine and Tomato Chutney”


  1. Sunny Side Up Individual Quinoa Bakes | baking blonde bites - July 15, 2013

    […] with extra thyme or chives, some chutney (I used my Curried Nectarine and Tomato Chutney) and a big crunchy […]

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