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In a 10-12" frying pan, combine brown sugar, vinegar, onion, raisins, cinnamon, allspice and ginger. Stir over medium-high heat until onion is limp and raisins are lump, about 5 minutes. Add nectarines and stir gently until heated through, about 3-5 minutes. Serve hot or at room temperature. Makes an excellent accompaniment to grilled pork chops.
Per ¼ cup: 77 calories, .7 g protein, 20 g carbohydrate, .2 g fat, 3.6 mg sodium, no cholesterol.
IV - Stinson Beach, CA
Your Fresh Nectarine Chutney is ready. Bon appetit!
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