Call this sweet, sassy, make-meat-more-savory sauce peach mostarda or nectarine chutney. Call it nectarine mostarda or peach chutney. Either way, you’ll quite possibly enjoy it as much as we have.
Nectarines are to peaches as Channing Tatum is to Steve: basically the same thing, just without all the fuzz. (Steve acknowledges there may be additional differences between Channing Tatum and himself.) Indians and Italians may disagree, but some of their own authorities seem to think chutneys and mostardas are basically the same thing, too.
This Nigel Slater recipe, originally calling for plums, did not replace Michelle’s first love, cherry mostarda (Steve still weeps a little inside every time he spies a jar in the freezer). But it did satisfy her enough to warrant the purchase of a pork tenderloin (the small strip from our pig lamentably long gone). The wine-sharp chunks of peach and nectarine were spiced up nicely by chili and mustard seeds, and we think it would also go well with lamb or beef. We know it’s delicious on a grilled cheese sandwich.
So to repeat ourselves again: pick one from column “A” (peach/nectarine), one from column “B” (chutney/mostarda), then proceed to follow the recipe. Whatever you call it, you’ll have yourself a very nice relish—or condiment, if you’d like.
(inspired by Nigel Slater’s “hot, sweet plum chutney” in Ripe: A Cook in the Orchard)
- 1-1/2 lbs. peaches and/or nectarines
- 12 oz. onions
- 3/4 c. raisins
- 1 c. brown sugar
- 1/2 tsp. dried pepper flakes
- 1 tsp. salt
- 2 tsp. mustard seeds
- 2/3 c. cider vinegar
- 2/3 c. champagne vinegar
- 1 cinnamon stick
Peel and coarsely chops peaches/apricots, discarding the pits. Peel and coarsely chop the onions.
Put all ingredients in a large saucepan. Bring to a boil, turn down heat and simmer for about an hour. Stir occasionally and, if you want, mash the fruit up a bit.
Remove the cinnamon stick. Store in sterilized jars in refrigerator or freezer.