Nectarine Chutney

2 whole nectarine, peeled, pitted, chopped
1 large red onion, peeled, chopped
1 cup water
¼ cup apple cider vinegar
3 Tbsp. golden brown sugar
½ tsp. whole cumin, toasted
¼ cup dried tart cherries
1 tsp. fresh rosemary, chopped
3 Tbsp. mint, freshly chopped
3 large cloves garlic, peeled, finely chopped
2 tsp. lemon rind, grated
½ tsp. sea salt
1/8 tsp. cayenne pepper

Combine all ingredients except 1 Tbsp. mint in a large heavy saucepan.

Bring to boil over medium-high heat, stirring until sugar dissolves.

Reduce heat to medium-low.

Simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes.

Transfer chutney to bowl.

Stir in remaining Tbsp. of mint.