• 4 nectarines, halved and pitted
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 small red onion, halved and thinly sliced
  • 1 serrano chile, finely diced
  • 1 clove garlic, finely chopped
  • 1 (1-inch) piece fresh ginger, grated
  • 1 teaspoon whole mustard seeds
  • ½ cup white wine vinegar
  • ¼ cup brown sugar
  • ¼ cup golden raisins
  • 3 tablespoons unsweetened coconut
  • 3 tablespoons finely chopped fresh mint leaves


Heat the grill to high.
Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.

Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.

Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Side Dishes, Vegetarian
MacGourmet downloadGrilled Nectarine-mint Chutney. To import, drag image to your MacGourmet recipe box.