Fresh Stonefruit Chutney

Name: Fresh Stonefruit Chutney
Yield: 4 servings
Ingredients: 1 2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced; 1 2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced; 1 1 cup quartered pitted cherries; 1 6 tablespoons sugar; 1 3 tablespoons white balsamic vinegar; 1 1/2 teaspoon garam masala*

From the kitchen of Carly

Stone fruits at peak ripeness collapse into their own syrup, sharpened by white balsamic and warmed by garam masala's subtle spice. A chutney that tastes like summer but works year-round alongside roasted chicken, cheese, or spooned straight from the bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
12 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
11 cup quartered pitted cherries
16 tablespoons sugar
13 tablespoons white balsamic vinegar
11/2 teaspoon garam masala*

Instructions

Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.