Nectarine-Bourbon Chutney


It’s getting to the end of stone fruit season, and one of the ways I like to savor summer’s delicious fruit is by making it into a sauce. I love having a variety of sauces and dips stored in my fridge — it makes for an easy addition to a “gourmet” weekday dinner. This easy sauce takes little time to prep but makes up for it when cooking. But it’s ohhh-so-worth the time. The longer and lower this sauce can cook, the more the flavors can meld and create a thick, pungent chutney.

Nectarine, Pink Peppercorn, and Bourbon Chutney

Yields 6 servings



Pink peppercorns are dried berries with a black pepper flavor!

  • 7 nectarines
  • 2 tbsp. oil
  • 2 tsp. shallots, minced
  • 1 tsp. ginger, minced
  • 1 garlic clove, minced
  • 2 cups bourbon
  • ¾ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 tsp. brown mustard seeds
  • 2 tsp. ground cinnamon
  • 1 tsp. red chili flakes (or more if you like it spicy!)
  • 1 tsp. pink peppercorns
  • ½ tsp. ground coriander
  • salt to taste

IMG_3614Cut nectarines in half, remove the seed, and cut into medium sized chunks. (I prefer a chutney with pieces of nectarine as opposed to a more pureed consistency.) In a large saucepan, add oil on medium-low heat. Sauté shallots, ginger, and garlic for 30 seconds. Add in nectarine chunks. Turn off heat while you add in the bourbon slowly. (Use caution adding alcohol to a hot pan.) Turn heat back on to medium-low and add remaining ingredients except the salt. Stir together, then turn heat to low. Stir occasionally for about an hour, or until the sauce turns into a thick chutney. Taste and season with salt to your liking.


I enjoyed my chutney with a smoked pulled pork and kale-cabbage slaw sandwich! Want the recipe? Comment below!

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