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Fresh Nectarine Chutney
1/4 c Firmly Packed Brown Sugar
1/4 c Tarragon Vinegar
1 sm Onion; finely chopped
1/2 c Golden Raisins
1 ts Ground Cinnamon
1/2 ts Ground Allspice
1 tb Fresh Ginger; minced
3/4 lb Ripe Nectarines; pitted and sliced 1/4" thick
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.
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