Crock Pot Nectarine Chutney

• 2 1/2 lbs nectarines (peeled, pitted and sliced)
• 1 1/2 cups brown sugar
• 1 cup cider vinegar
• 2 tablespoons prepared ginger (from a jar)
• 2 teaspoons kosher salt
• 1/4 cup onion, chopped
• 1 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup almonds (slivered, toasted)

1. Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
2. Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
3. Allow chutney to cool and then add the almonds and refrigerate.
4. This is a nice condiment/topping for baked pork roast or even on a small beef steak.
5. This chutney can be used as a base for Henry Bain Sauce.

nectarines, brown sugar, cider vinegar, ginger, kosher salt, onion, mustard, cinnamon, ground cloves, almonds

Taken from www.food.com/recipe/crock-pot-nectarine-chutney-147692 (may not work)