I love this chutney! It is very versatile- it is fabulous with pork or chicken- even duck! I served this with scallops for a get together. It worked out really well since all I had to do was cook the scallops for the big crowd and the condiment was all set in advance- I made it the previous night.

The chutney has a great flavor, especially with the nectarine and mango. Although these fruits are quickly going out of season, there is still some time to make this delectable condiment. The fruit doesn’t have to be very ripe, since it will be cooked down with honey and lots of other spices and fresh herbs.

One of the other reasons this chutney is so versatile is because it has flavors from a few different cuisines. Thyme and rosemary remind me of Italian food; chipotle in adobo sauce reminds me of Southwestern cuisine; and cumin seeds yell Indian cuisine.

For the fall, the same spices can be used with a mixture of apples and pears. I think it would great on top of burgers or with a roast chicken. Even a simple cheese quesadilla will taste great topped with the chutney. I guess my point is to have this in your fridge at all times- it is very convenient and helps to serve a quick meal when you are in a rush!

• 1 large mango, peeled and chopped
• 2 nectarines, chopped
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon cumin seeds, roasted and ground
• 1 teaspoon chipotle in adobo sauce, just the sauce if you don’t want the chutney too spicy
• Salt
• 1 tablespoon honey
• 1 cup pineapple juice

In a wide frying pan, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes on medium heat. Add the rosemary, thyme, cumin seeds, chipotle in adobo, mango and nectarines. Mix well and add the salt, honey and pineapple juice. Bring to a boil and simmer for about 30 minutes till the fruit is soft and the sauce is thick. Check for seasonings.