Hot Nectarine Chutney

I suppose you could also call this a compote, if you happen to hate the word chutney.  I made this little condiment from the bounty of last week's farmer's market - nectarines from Gillogly orchard, chiles from another vendor at the Worthington Farmer's Market who I've sadly forgotten, onions from my CSA - and I served it on top of pork chops I purchased from Oink!Moo!Cluck! farm, also at the Worthington Farmer's Market.  OMC farm has the hands-down best set up at the market; I will have to take a picture of it tomorrow to show you, dear readers.  The pork chops were very tasty and they were perfectly packaged for Husband and me - there was a giant chop for Husband and a baby one for me.  I think the lady selling it to me thought I was crazy when I said that to her - she looked at me like "yes, there are 2 chops in there, good for you."  I had to point out the size difference.  I also served my green beans with bacon for green bean haters, which you can read about here.

But!  I digress!  You could, of course, substitute peaches here.  You can also add the fruit all at once, but I like to have some of the fruit soft and jammy, and some still with a little toothiness to it.  The chutney should end up sweet and fruity with a surprising hot kick.  Very nice on pork or duck, and probably on rabbit, too.

Hot Nectarine Chutney - makes about 6 ounces or so

olive oil
2 small red onions, or one small onion and one shallot
salt
1 small red chile, seeded and very finely chopped
2 white nectarines, chopped into 1/2" dice
fruity vinegar (I used Trader Joe's pomegranate vinegar, which is perfect here)
1 tbsp sugar

Heat a little olive oil in a small sauce pan over medium heat and add the onions and a pinch of salt, cooking gently for about 3 minutes, until they begin to soften, then add the chile and cook for another 5 minutes.  Add half of the nectarines and deglaze the pan with 1 tbsp of the vinegar.  Sprinkle the sugar over, lower the heat to medium-low and cook, stirring frequently, until the fruit is very soft - 10 minutes or so, adding vinegar as necessary to moisten the pan.  Taste and adjust seasoning.  Add the remaining fruit and cook until fruit is softened but not mushy, another 5 minutes or so.