Stone-Fruit Chutney

• 1/4 cup brown sugar
• 1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
• 1/2 cup water
• 1 tablespoon fresh ginger, minced
• 1 teaspoon curry powder
• 1 pinch ground cloves
• 1/4 cup raisins
• 1/4 cup toasted nuts (like macadamia)
• Orange juice to taste

1. Combine fruit, brown sugar and water in a skillet and bring to a boil.
2. Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
3. Add orange juice and ginger, curry powder and a pinch of ground cloves.
4. Simmer, reducing mixture to desired thickness.
5. Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.

brown sugar, stone fruit, water, fresh ginger, curry powder, ground cloves, raisins, nuts, orange juice

Taken from cooking.nytimes.com/recipes/12553 (may not work)