Nectarine Chutney and pork

I haven’t eaten much chutney over the course of my life, but I’ve made up for that now that I’ve started canning. Chutneys are a combination of fruit, vinegar, and sugar, so they’re perfect high acid foods for canning. And they are a delicious sweet and sour topping to meats like pork, fish or chicken, or just used as a dip for chips or served with cheese and crackers.

Nectarine Chutney and pork

4 C chopped nectarines
1 tsp salt
1 1/4 C brown sugar
3/4 C red wine vinegar
2 T Worcestershire sauce
1/2 C chopped onions
1/3 C lime juice
1 clove garlic, chopped
1/2 jalapeno, seeds removed, finely chopped
1 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground cinnamon
4 pork chops

In a large saucepan, combine sugar, vinegar, and Worcestershire sauce. Bring to a boil and stir until sugar is dissolved. Add remaining ingredients, reduce heat, and boil gently until nectarines and onions are translucent, and sauce thickens.

In a dry skillet, sear the pork chops on high heat. Reduce the heat to medium low and pour the chutney on top. Cover. Cook until the pork is cooked through and tender, keeping the heat low enough so that the sugar in the chutney doesn’t scorch.

To can the chutney, double the recipe and pour into hot jars, processing in the normal procedure for 15 minutes.