Nectarine And Pineapple Chutney - cooking recipe

Ingredients

2 cups packed light brown sugar
1 cup white vinegar
2 1/2 lbs ripe yellow nectarines, peel on and cut into 1/2-inch dice
1 (8 ounce) can crushed pineapple in juice (not heavy syrup)
1 cup golden raisin
3 fresh garlic cloves, minced
1 inch piece fresh gingerroot, peeled and finely grated
1 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon red chili pepper flakes
1/2 cup sliced almonds

Preparation

Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.
Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, chili flakes and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.
Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.