Choose the nectarines for this recipe carefully. You want the flesh to give slightly when pressed gently with the fingers, an indication of ripeness. But you don’t want them so hard that they are not yet sweet and full of flavor. Soft, over-ripe nectarines will fall apart when split and grilled over high heat.
Prepare a barbecue or other grilling surface.
Slice 4 nectarines in half and remove the pits. Drizzle the nectarines lightly with olive oil or melted coconut oil to keep them from sticking to the grill. Shuck the ear of corn and rub it lightly with oil, too.
Over high heat, grill the corn and nectarines face side down until lightly charred, about 10 minutes. Flip the nectarines over and grill until juice begins to pool in the cut halves, usually another 5-10 minutes.
Prepare the other ingredients while the nectarines cool. Chop the onions and cilantro, grate the ginger and turmeric, and mince the garlic and Serrano pepper. Leave the seeds in the Serrano for more heat. Chop the remaining two uncooked nectarines. When the grilled ingredients are cool, chop the stonefruit, and slice the corn off the cob.
Combine all prepared ingredients in a mixing bowl and toss to combine.
Add the sea salt and mix well. Allow the mixture to sit at room temperature until a brine forms, about 10 minutes.
Add the powdered spices, and juice of 1 lime.
Pack the mixture firmly into a quart jar, pressing down to eliminate air spaces. A thin layer of brine should cover the top of the mixture. If there is not enough brine to cover the mixture, squeeze the juice of the second lime over the top to increase the liquid content.
Place a lid on the jar, and allow to ferment at room temperature for 2 days, or until the desired flavor is reached. The longer the ferment progresses, the sourer it will become. This chutney is best when fermented for 2-5 days.
Enjoy! This chutney is amazing on grilled foods, in sandwiches, or with cooked grains and salads. Or samosas!
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