I've been trying to eat local for a few years now, but this was the year of, I-can't-calculate-carbon-miles-for-the-life-of-me, so I bought more than kilo of sweetly fragrant nectarines from the supermarket. People often ask me how I know a fruit will taste good, and I point out that if the fruit smells sweet, that's a good sign (it should not smell overripe), feel for firmness/give (nectarines in particular should be firm, not mushy), and if you see brown on the skin of the fruit, that is often a mark of high sugar content.
Anyway, I was invited to a bring-your-own-meat bbq today at Vintervik in Aspudden (it's lovely there), and I decided on a tuna steak. I had once read a menu that said, tuna burgers with peach and jalapeno chutney on it. I didn't actually get to eat that burger, but the idea stuck with me, so today I made a quasi-chutney.
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I couldn't bring myself to cook the nectarines because they were already so lovely, and why bother peeling the skin when the skin is delicioso also?
White Nectarine Un-Chutney
2 large white nectarines in small pieces
1 large shallot minced
1 lime's worth juice
dash of whatever vinegar you have
1 chili pepper -- serrano or jalapeno
salt
On a gas stove or grill, blacken the outside of the chili pepper and the let it cool. Peel off the capsicum (the outside papery part), and chop. For less heat, remove the seeds.
Mix all of the above and let rest for awhile to let the flavors really meld. Serve with seared tuna!
Would also taste good with some pork too, I bet!
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