Food Processor/NutriBullet Mixer- Efficiently chopping and mixing fresh stone fruits into the chutney base.
Large Pot (Dutch Oven)- Essential for cooking the fruit mixture over low heat to develop flavors.
Canning Lids & Rings- If planning to store your homemade chutney in jars.
Glass Airtight Containers- For storing and preserving the finished chutney safely.
Cutting Board- To prepare ingredients without damaging countertops or knives.
Chef's Knife & Peeler- Versatile tools for peeling and cutting fruit and vegetables efficiently.
Measuring Cups & Spoons Set- Accurate measurements are crucial in recipe success, especially with sweet condiments like chutney where ratios matter.
Wooden Spoon / Stirring Spatula- For stirring ingredients while cooking and preventing sticking to the pot's bottom.
Jar Lifter/Bottle Holder- Essential for safely handling hot jars during canning processes (optional if not planning to preserve chutney).
Citrus Juicer- Although optional, it could be handy if your recipe calls for fresh citrus juice as a flavor enhancer or preservative in the chutney.
2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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