Nectarine Kumquat Habanero Chutney

Nectarine Kumquat Habanero Chutney has the perfect blend of sweet and sharp and spicy. The tart kumquats add an extra bite to the sweet nectarines and the heat of the habaneros complements the dried spices, giving this chutney a distinctly Indian flair.

This week my Sunday Supper group is sharing recipes that save the summer harvest. I love adding peppers, especially habaneros, to sweet condiments. There’s something special about that hit of heat and sweet that goes so perfectly with pork or chicken. I just can’t resist. One day soon I’ll share the recipe for my confit pork belly, shown here, because it’s my favorite thing to eat with nectarine kumquat habanero chutney. But meanwhile, serve it along side grilled chicken breasts or pan-fried pork chops.

Ingredients
12 1/3 oz or 350g kumquats
3 cups or 710ml apple cider vinegar
3 lbs 12 oz or 1700g nectarines
2 tablespoon canola or other light oil
1 teaspoon brown mustard seeds
12 fenugreek seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon kalonji
4 in or 9cm piece of cinnamon stick
1 cup or 240ml fresh orange juice
2 large, thick thumb-sized pieces fresh ginger
6 cups or 1200g sugar
3-4 habanero peppers – about 38g

Method
Wash your kumquats and remove any stems.  Finely slice them, removing any large green seeds.

Pile them in a bowl and cover them with the vinegar. Push them down into a little if necessary. Cover the bowl with cling film and let marinate for at least one hour or overnight in the refrigerator.

When you are ready to proceed, chop your ginger finely. Mince your fresh habaneros. You can discard the seeds but know that even doing that, this is going to be pretty spicy. Be very careful with the habaneros. I recommend you use gloves. Do not, I repeat, do not touch anything – face, eyes, nose, etc. – before washing your hands very thoroughly with full strength soap, or better yet, an abrasive scouring powder, just in case.

Measure out your spices, putting the mustard seeds in one bowl and the rest of the spices in another.

Seed and thinly slice your nectarines. No need to peel them.



In a large pot, heat the oil and add the mustard seeds. When they start to pop, add in the other spices and give the whole thing a quick stir.

Now add in the chopped ginger and stir again. Pour in the orange juice.

Now add in the kumquats and the vinegar they marinated in. Bring to a low boil and cook for about 10 minutes.

Add in the nectarines, habaneros, the stick of cinnamon and sugar.

Bring the mixture to a boil and then turn the fire down.  Be careful at the beginning because the sugar really makes it bubble up.  You do not want this to boil over!

Cook until the chutney thickens to your desired consistency. Remember that once it cools, it will thicken even more so stop before you can stand a spoon in it or it will be too thick cold. I cooked mine for almost one hour over a low heat. If you are a thermometer using type, I find that jam or chutney will set when cooled if heated to just under 220°F or 105°C.

Turn off the fire and remove the cinnamon stick.

Transfer the boiling chutney to sterilized jars, popping in clean teaspoons to make sure the jars don’t break. Screw the sterilized lids on tightly.  I use the inversion method to seal my jars but experts like Rebecca Lindamood, author of Not Your Mama’s Canning Book does not recommend this. She advocates processing the jars in a boiling water bath or pressure canner.

Enjoy! If you like kumquats, you might also like my spicy tangy sticky kumquat chutney.

Check out all the fabulous recipes our Sunday Supper tastemakers are sharing this week to save the summer harvest. Many thanks to today's host Caroline of Caroline's Cooking and our event manager Renee of Renee's Kitchen Adventures.

Condiments

• Blackberry Lemon Thyme Syrup by Sunday Supper Movement
• Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
• Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
• Ginger Fig Jam by Palatable Pastime
• Herbed Salsa by What Smells So Good?
• Homemade Giardiniera by Curious Cuisiniere
• Homemade Sriracha by Monica’s Table
• Hot Pepper Oil by Feeding Big and more
• Mediterranean Chutney by Wholistic Woman
• Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
• Nectarine Kumquat Habanero Chutney by Food Lust People Love
• No Pectin Mixed Berry Jam by My Imperfect Kitchen
• Peach Butter by Redhead Baker
• Pear Ginger Jam by Hezzi-D’s Books and Cooks
• Simple Basil Butter by Momma’s Meals
• Spicy Mango Jam by Family Foodie
• Stove Top Roasted Garlic by Cricket’s Confections
• Tomato and Chili Pepper Jam by Delaware Girl Eats

Main dishes

• Grilled Peach and Burrata Pizza by An Appealing Plan
• Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
• Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet

Sides

• Garden Rice by Basic N Delicious
• Pickled Asian Vegetables by A Mind Full Mom

Snacks

• Homemade Fruit Leather by A Kitchen Hoor’s Adventures
• Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks

Dessert

• Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
• Drunken Peaches by Nosh My Way
• Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
• How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
• How to Make Chocolate Zucchini Bread by Asian In America
• Mom’s Zucchini Bread by Cosmopolitan Cornbread
• Peach Yogurt Popsicles by Food Done Light
• Summer Fruit Crisp by Pies and Plots
• Summer Fruit Popsicles by Powered By BLING

Beverage

• Berry Shrubs + A Cocktail by Culinary Adventures with Camilla

Pin this Nectarine Kumquat Habanero Chutney!

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Coronation Chicken Deviled Eggs

These coronation chicken deviled eggs combine the British classic coronation chicken salad with the American classic deviled eggs for a cross-cultural potluck dish that is sure to please on both sides of the Atlantic.

Not familiar with Coronation Chicken? Read my post all about it here.

A number of weeks ago we were invited to a Champagne tasting at a friend’s home. He holds them about once a year, quite casual evenings with good food and good friends. We taste and rate the various Champagnes – the theme this time was rosé - first with appetizers and then we drink the balance of the many bottles with our meal. Of course, my first question is always, “What can I bring?” When the response came back “appetizers,” I knew I wanted to make deviled eggs but not plain Jane ones. Something unusual but still delicious. Where I come from we put eggs in both our chicken salad and tuna salad so adding eggs to coronation chicken seemed like a fine idea. And making it all into something handheld like deviled eggs was ideal for appetizers.

This week my Sunday Supper family are sharing our best recipes for a potluck so those coronation chicken deviled eggs came to mind. Like all deviled eggs, they are the perfect dish to bring along to share with friends and family. Make sure you scroll down to the bottom to see our wonderful link list of all of our best potluck recipes. Many thanks to our host today, T.R. of Gluten-free Crumbley!

Ingredients
For the deviled eggs:
10 eggs
1/2 cup or 70g chopped, cooked chicken
1/2 teaspoon fine sea salt
2 teaspoons curry powder, plus a little to sprinkle for garnish
3-4 tablespoons mayonnaise
2-3 tablespoons plain Greek yogurt
1 tablespoon spicy chutney
1/2 tart apple
Good squeeze lemon juice (to keep the apple from browning)
2 tablespoons pomegranate arils, plus extra for garnish

For garnish:
Curry powder
A little chopped parsley
Extra pomegranate arils

Method
In a pan where they can sit in in one layer, cover the eggs with cool water and bring to the boil over medium heat. Cover the pan, remove it from the stove and set a timer for 10 minutes.

Drain and cover the eggs with more cool water.

When they are cool enough to handle, peel the eggs. Cut them in half and put the yolks in a mixing bowl. Cover the whites with cling film so they don’t dry out, and refrigerate them.

Use a fork to mash the egg yolks until they are a fine crumble.

Add the chicken, salt and curry powder to the egg yolks and mix well.

Add three tablespoons of mayonnaise, two tablespoons of Greek yogurt and one of spicy chutney to the egg mixture. Mix well again.

If the mixture seems dry, add the final tablespoons of mayo and yogurt. Mix again.

This looks about right!

Squeeze some lemon juice into a small bowl. Peel and dice your half apple, pushing the pieces off the cutting board and into the lemon juice as you cut so they don’t turn brown.

Add your apple and pomegranate to the mixture and, you guessed it, mix well.

Lay your egg whites out in a serving dish.

Spoon the egg mixture into the egg whites or put it into a Ziploc bag and cut off the corner so you can squeeze the filling into the whites.

Decorate them with a sprinkling more of curry powder, some pomegranate arils and some chopped parsley.

Enjoy!

How many invitations do you have for potluck get-togethers this summer? I hope you didn't answer too many, because we've got you today covered with 47 recipes perfect for potlucks.

Appetizers

• Calamari salad with Fennel and Avocado by Caroline’s Cooking
• Coronation Chicken Deviled Eggs by Food Lust People Love
• Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
• Roasted Corn Salsa by Casa de Crews
• Walnut Grapes by Eat, Drink and Be Tracy
• Watermelon Salad with Feta Cheese and Mint by April Golightly

Sides and Salads

• Amish Broccoli and Cauliflower Salad by My World Simplified
• Antipasto Pasta Salad by A Mind “Full” Mom
• Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
• Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
• Chopped Caprese Salad by Angels Home Sweet Homestead
• Crunchy Coleslaw by A Day in the Life on the Farm
• Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
• Easy Summer Chickpea Salad by She Loves Biscotti
• Elotes by Culinary Adventures with Camilla
• Frog Eye Salad by Turnips 2 Tangerines
• Gluten Free Grilled Corn Salad by Gluten Free Crumbley
• Layered Salad with Green Goddess Dressing by Delaware Girl Eats
• No Mayo Potato Salad by Simple and Savory
• Roasted Vegetable Couscous Salad by My Life Cookbook
• Spaghetti Salad with Italian Dressing by Kitchen Gidget
• Summer Grain Salad by Pook’s Pantry
• Summer Tortellini Salad by Palatable Pastime
• Tarragon Marinated Brussels Sprouts by Beauty and the Beets

The Main

• Steve’s Fried Chicken by Monica’s Table

Desserts

• Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
• Blueberry Slab Pie by The Chef Next Door
• Caramel Icebox Cake by Cookin’ Mimi
• Caramel “Doughnut” Cake by What Smells So Good?
• Cherry Crumb Bars by The Redhead Baker
• Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
• Coconut Lime Ice Cream by Cosmopolitan Cornbread
• Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
• Double Chocolate Blondies by Family Around The Table
• Frozen Champagne Salad by Moore or Less Cooking
• Lemon Icebox Bars by Hezzi-D’s Books and Cooks
• Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
• No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
• Peach Dumplings by Fantastical Sharing of Recipes
• Peanut Butter Bars by Confessions of a Cooking Diva
• Pineapple Summer Cake by Asian In America
• S’mores Blondies by Alida’s Kitchen
• Strawberry Pretzel Pie by My Imperfect Kitchen
• Summertime S’Mores by The Freshman Cook
• Triple Peanut Butter Cookies by Cooking With Carlee
• White Sheet Cake by That Skinny Chick Can Bake
• Whole Wheat Strawberry Galette by The Bitter Side of Sweet

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Coronation Chicken Filled Croissant Horns #FoodieExtravaganza

Curry powder and fruit chutney spice up the creamy sauce for coronation chicken, classic British picnic fare. Serve it stuffed in croissants for a pretty party dish.

I was sitting, nay, lounging (because it was New Year’s Day and there was Champagne!) in the Emirates Airlines lounge in London Gatwick airport just a few days ago, when I decided to check out the cold buffet. If you’ve ever had the pleasure of being in an Emirates lounge, you know that the dishes on offer are always tasty as well as presented in a most beautiful manner. But for once, I was disappointed. Oh, the coronation chicken was beautiful, spooned as it was onto a crispy green lettuce leaf, surrounded by fanned out slices of fresh apple and mango. But it was missing the zip of curry and chutney I’ve come to expect with this dish, which is one of my favorites. All in all, it was rather bland. When I expressed my dismay, my husband smiled, “Now you’ll have to make your own, right?” That man does know me.

So here I am with my coronation chicken, a recipe compiled from several found in my cookbooks and on the internet. The unifying theme of each seems to be the sauce, made with varying proportions of cream or mayonnaise and yogurt or even just mayo, with the addition of curry powder and chutney, usually with some lime or lemon juice. Some had apples, some celery. Tomato paste and no tomato paste. Others added blueberries, mango, dried apricots or sultanas to the mix. Some started with roast chicken, pulled off the bones; others with chopped poached breasts and yet others didn’t specify how the chicken should be cooked. Only that it should be. SO MANY RECIPES.

I’m sharing it today stuffed into disemboweled croissants. Yes, I just used disemboweled on a food blog. It’s one of those lovely English words that sounds exactly as it should, don’t you think? This month’s Foodie Extravaganza theme is croissants so I briefly considered making some puff pastry horns in which to serve my coronation chicken. I even own the little metal forms around which to bake the pastry. But it’s been a busy week and, frankly, it’s way easier for all of us to hollow out some fresh croissants from a nearby bakery and fill them.

And don’t they look pretty? Best part of all, of course, is the spicy coronation chicken inside.

With many thanks to Rosemary Hume, the original creator of the recipe for the 1953 coronation of Queen Elizabeth II plus Delia Smith, Hugh Fearnley-Whittingstall, Nigella Lawson, Jamie Oliver and all the other innovators who have come along since, this is my rendition.

Ingredients
For the sauce:
3/4 cup or 170g mayonnaise
1/2 cup or 125g plain thick Greek yoghurt
1 tablespoon hot curry powder, or to taste
2 tablespoons spicy fruity chutney (I used my own habanero nectarine kumquat chutney.)
2 teaspoons fresh lemon juice
Optional but recommended: 1/4-1/2 teaspoon cayenne
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper

For the salad:
1.1 lbs or 500g chicken breasts (Just two large breasts in my packet.)
1/4 cup or 45g pomegranate arils, plus extra to garnish, if desired
1/2 medium-sized tart apple (I used a Jazz weighing about 170g whole.)
Generous squeeze lemon juice (to keep the apple from browning)

To serve:
7-8 fresh croissants
Optional: some small lettuce leaves (They keep your plate clean, if that even matters to you. Otherwise, give your guests a fork as well.)

Method
Slice the chicken breasts in half lengthwise through their middles so they will cook faster.

Poach them in lightly salted water to cover, until just cooked through. This shouldn't take more than about 10-12 minutes, depending on the thickness.

Still slightly pink in the middle. 

Drain and set aside to cool. You can pop them into the refrigerator to speed up the process.

Mix all of your sauce ingredients in a large bowl, big enough to hold your chicken and other ingredients later, with room for stirring.

Add a good squeeze of lemon juice to a small bowl. Peel, core and dice your apple, sliding the pieces off of the chopping board and into the lemon juice, stirring to mix the apple with the lemon juice, as you go.

Once the chicken is cool, chop it into small pieces. Tip it into the sauce with the pomegranate arils and chopped apple.

Stir well. Taste the mixture and add more salt if necessary. This can be used immediately but will taste better if allowed to hang out in the refrigerator for a few hours, covered with cling film.

When you are ready to serve, cut your croissants in half and use a sharp knife to cut all around the inside to remove the middle. Once you’ve gotten as much as you can out, use your index finger to press around inside the half croissant to expand the space.

I was surprised to find that my croissants had herbs inside. But it was a pleasant surprise. 

Fill the croissant horn with coronation chicken, pushing it right to the bottom with a small spoon. Lay the horn on a leaf of lettuce, if using, or straight on a serving plate, if not.

Garnish with a few pomegranate arils for color.

Enjoy!

Many thanks to this month's Foodie Extravaganza host, Kathleen from Fearlessly Creative Mammas. Check out all the great croissant and crescent roll recipes we've got for you!

• Almond Croissant French Toast by Sew You Think You Can Cook
• Bacon Fig Dippers for Melty Cheese by Cooking with Carlee
• Baked Cinnamon Raisin Croissant French Toast by From Gate to Plate
• Beefy Green Chile Braid by Fearlessly Creative Mammas
• Breakfast Croissant Ring by Our Good Life
• Chocolate Croissants by A Day in the Life on the Farm
• Cinnamon and Apple Croissant Bread Pudding by The Freshman Cook
• Coronation Chicken Filled Croissant Horns by Food Lust People Love
• Croque Monsieur Croissants by Caroline's Cooking
• Pain Au Chocolat by Making Miracles
• Pain Au Jambon by Culinary Adventures with Camilla
• Sausage, Egg and Cheese Croissant with Maple Dijon Sauce by Tara's Multicultural Table
• Triple Meat Croissants Breakfast Casserole by Cookin' and Craftin'

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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Spicy Sweet Tomato Chutney

Spicy sweet tomato chutney based on Madhur Jaffery's delicious recipe from Spice Kitchen. Perfect with any meat.

If you have been reading along for a while, you know that our family has lived all around the world, in a variety of great places.  This nomadic lifestyle introduced us to vegetables, fruit, spices and other ingredients that we grew to love and adopted into our family meals, but when we moved on, sometimes those items weren’t available in the next place and we had to do without.  Mourning the loss not just a little.

With the advent of catalog shopping, the world got a little bit smaller.  When I posted my recipe for potato curry, I went on about Madhur Jaffery’s Spice Kitchen cookbook, and how I came to own curry spices again in Brazil, so I won’t tell the story again here.  But I will show you a photo of the little containers those spices came in because I remembered to take a photo this summer.  Empty now, and a little bit rusty, they live on the small shelves over my sink in Houston and their bright colors make me happy, even when I’m washing dishes.

Anyway, this tomato chutney recipe is adapted from that same well-worn, food-bespattered book. It makes a great gift for neighbors and relatives but I always have a couple of jars on hand for personal consumption.

Spicy Sweet Tomato Chutney

Tomato chutney dresses up a plain grilled chicken breast or pork chops like nothing else can, with a hit of sour, sweet and spicy. But most importantly, it preserves a bumper tomato crop for enjoyment year round.

Ingredients
12 cloves garlic, peeled
1 piece fresh ginger, about 4 inches long, 2 oz or 60g
3 cups or 710ml red wine vinegar
3 tablespoons mustard oil or extra virgin olive oil
1 teaspoon brown mustard seeds
12 fenugreek seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon kalonji
4 lbs or 1.8 kg fresh ripe tomatoes (2 28-ounce cans whole tomatoes can be substituted)
3 cups or 600g sugar
3 teaspoons salt
1/2 – 1 teaspoon cayenne pepper (according to your personal preference – I use at least a teaspoon)

Method
Measure your spices out so that they are ready for adding to the pot in a hurry.

Cut the brown ends off of your garlic and peel and coarsely chop your ginger.

Put the garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.

Halve the fresh tomatoes and cut out the hard cores.

Pretty summer tomatoes from the UAE.  Yes, farms do grow things in the desert. 

Heat the oil in a 4-quart, heavy-bottomed pot with non-metallic finish, over medium high heat.  When hot, add the mustards seeds.  As soon as they start to pop – this takes just a few seconds – add the fenugreek, cumin, fennel and kalonji.

Stir once quickly and add the paste from the blender. Stir paste for one minute then add the tomatoes (and juice from the can, if using,) the rest of the vinegar, the sugar, salt and cayenne pepper.  Bring to a boil.

If such things matter to you, feel free to pick the skins out of the pot with tongs as they become detached from the tomatoes.  Some can be rather thick so I do pick them out when I have that type of tomato.  Otherwise, I leave them in.

Lower heat a bit and cook, uncovered, over medium heat at first and then, as the chutney thickens, on increasingly lower heat for about 1½ - 2 hours or until chutney becomes thick.

Stir occasionally at first and more frequently as it thickens.

Pour chutney into sterilized jars while still boiling hot, putting a metal teaspoon in each jar to keep it from cracking.

Remove the teaspoon and screw the lids on tightly and turn jars upside down until they are cooled.

When the jars are cool, you can turn them upright and the vacuum seal will pop in, keeping the chutney fresh for months in a cool dry cupboard.  If the seal doesn't pop back in, store the jars in the refrigerator.

If you are giving it as a gift, by all means, make and print a pretty label.

Enjoy!

Want to continue to enjoy the season’s bounty all year long? Have a look at the wonderful Preserving the Harvest recipes we have for you today.

Cool Condiments

• Chow Chow Relish from Magnolia Days
• Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits

• Apricot Ginger Jam from Happy Baking Days
• Banana Jam from Killer Bunnies, Inc
• Blueberry Cheesecake Ice Cream from Gotta Get Baked
• Blueberry Lemon Basil Jam from Daily Dish Recipes
• Candied Watermelon Rind from What Smells So Good?
• Fig and Strawberry Jam from Jane’s Adventures in Dinner
• Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
• Mulberry Jam from Curious Cuisiniere
• Quick Peacharine Chutney from Shockingly Delicious
• Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi

Other Outstanding Recipes

• Fireweed Jelly from The Foodie Army Wife
• Flavoured Butters from Small Wallet, Big Appetite
• Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables

• Corn Cob Jelly from Blueberries and Blessings
• Deep South Dilly Beans from Eat, Move, Shine
• Fermented (Sour) Pickles from Growing Up Gabel
• Fire Roasted Salsa from Peanut Butter and Peppers
• Hot and Spicy Giardiniera from The Messy Baker
• Hot Italian Giardiniera from Healthy. Delicious.
• Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
• Oi Kimchi (Korean Cucumber Kimchi) from Kimchi MOM
• Refrigerator Dill Pickles from Country Girl in the Village
• Spicy Sweet Tomato Chutney from Food Lust People Love
• Traditional Escabeche (Pickle) from Basic N Delicious