Stone Fruit Chutney
Serves 4
Savor the sweetness of summer with our Stone Fruit Chutney served with naan. This fruity, tangy chutney is a perfect match for the soft, pillowy bread.
Ingredients
4 CUPS Assorted stone fruit (e.g. cherries, plums, apricots, peaches, nectarines)
2 TSP Shallots, finely minced
1 TSP Garam masala
1 TSP Fresh mint leaves, rough chopped
1/2 TSP Malt vinegar
1/4TSP Black pepper
8 pieces Naan bread
Salt to taste
*Allergens: Gluten
Method
Wash produce in a sink or bowl filled with ice water. Gently move around to remove any dirt or debris. Remove from ice bath and place on a plate lined with paper towels to help remove excess water.
Place stone fruit on the cutting board. Firmly grip the safety knife with your dominate hand & use your non-dominate hand to firmly grip one piece of fruit for “The Claw” hold. Cut in half & remove the pit. Place 1/2 of fruit to the side and cut the remaining 1/2 into slices, then dice into small cubes. Place the diced fruit into a mixing bowl. Sanitize the knife and cutting board before using in next step.
Repeat Step 2 until all stone fruit is diced. Combine everything in the mixing bowl.
Add shallots, garam masala, mint, malt vinegar, and black pepper to the mixing bowl with the diced fruit. Fold together with a spatula to mix all the ingredients together and evenly distribute spices.
Sprinkle with salt for taste as needed.
Portion chutney into serving dishes and serve with 2 pieces of naan bread or gluten- free alternative.
