Gluten Free · Recipes · Sauces · Side dishes

Nectarine ‘Chutney’


Nectarine ‘Chutney’

I had some leftover nectarines on the bench that were going a little soft. Pork chops were on the menu, special of the day. I knew pork and apple worked well, so why not nectarines. This is a super simple way to add some sweetness to pork without the need for added fat. The spices I used compliment the nectarines and the pork very well. Simple and fast, no reason not to try it, pictured here on top of the pork.

Equipment required

1 small non stick fry pan

Shopping list for 2 people as an accompaniment

1 tbsp of olive oil
1 ripe Necatrine
1/4 of a tsp of ground cardamon
2 shakes of ground cinnamon
Pinch of salt

Method to the madness

Finely dice the nectarine flesh

Turn the pan to a medium high heat, add the oil

Once warmed add the spices and toast for 30 secs to a minute

Add in the diced nectarine, move it around the pan so it’s coated in all the oil and spices

After 2-3 mins you should see a slight caramelisation, turn the heat off

Leave to cool or serve warm along side pork or chicken. ENJOY!


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