Stone Fruit Chutney

We made this to use the last fruits of our loquat tree, but we based it on a Madhur Jaffrey recipe for peach chutney (which was based on a recipe for green mango chutney!), so this basic concept will work with apricots, nectarines or other stone fruits. Chutney is a great showcase for fruit that may have been bruised on the way back from the farmer's market, and will be delicious on whatever protein you choose to throw on your grill.

This is based on the recipe for Delhi-Style Peach Chutney in Madhur Jaffrey's World Vegetarian; we skipped the overnight soaking of fenugreek seeds and subbed honey for the sugar.

2 lbs peaches, nectarines, apricots or loquats
3 tablespoons fresh lemon juice
3 tablespoons peanut oil
1 teaspoon whole cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon fennel seeds
2-inch piece of fresh ginger, finely minced (use a microplane if you have one)
2 cups water
1/4 teaspoon turmeric
5 tablespoons honey
1 teaspoon salt
1/4 teaspoon cayenne

Pit and roughly chop fruit and toss with lemon juice. Heat oil in a medium-sized saucepan and add cumin and mustard seeds. When the mustard seeds pop, add fennel seeds, stir once, and add ginger and fry for a minute. Add water, fruit, honey, salt, turmeric and cayenne. Simmer, uncovered, over medium heat for 10-20 minutes, until fruit breaks down and sauce thickens, stirring frequently. (If your fruit is extra-juicy, you might need longer than 20 minutes). Cool and store in a clean glass jar.