Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
|1 1⁄2 lb||stone fruit (plums, pluots, nectarines, cherries, peaches, apricots, or even mangoes, pitted and chopped)|
|1⁄3 c||brown sugar|
|1 T||ginger (fresh, minced)|
|1 t||curry powder|
|2 T||orange juice|
|1⁄4 c||macadamia nuts (toasted)|
Place the fruit in a large, heavy skillet. Sprinkle with the brown sugar, then pour in a 1/2 cup of water (see note) and bring to a boil. Reduce the heat to a simmer, and cook for 15 minutes, stirring occasionally. Add the minced ginger, curry powder, ground cloves, and orange juice. Taste, and add a bit more sugar if needed. Simmer until the chutney has reached desired thickness. Remove from heat and allow to cool for 20-30 minutes, then fold in the chopped nuts, and serve.
Slice and pit the fruit over a bowl to catch any juices. You can use the juice you collect instead of water.
This will keep in a covered container in the refrigerator for up to a week.