Crock Pot Nectarine Chutney - cooking recipe

Ingredients

2 1/2 lbs nectarines (peeled, pitted and sliced)
1 1/2 cups brown sugar
1 cup cider vinegar
2 tablespoons prepared ginger (from a jar)
2 teaspoons kosher salt
1/4 cup onion, chopped
1 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup almonds (slivered, toasted)

Preparation

Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
Allow chutney to cool and then add the almonds and refrigerate.
This is a nice condiment/topping for baked pork roast or even on a small beef steak.
This chutney can be used as a base for Henry Bain Sauce.