Nectarine Chutney

Chutney can be made with a number of fruit including blackberries, gooseberries, dates and plums. Here we have used nectarines and a mixture of spices, fruit and nuts to make a delicious chutney which will give added flavour to many plain dishes. Chutney improves in flavour with keeping and can be stored for months if kept in airtight jars.

10 large nectarines, peeled, stoned and quartered

2 large crisp apples, peeled, cored and chopped grated rind and juice of

3 lemons

6 oz. soft brown sugar

6 oz. walnuts, chopped

9 oz. sultanas or seedless raisins

2-inch piece fresh root ginger, bruised

2 garlic cloves, crushed

6 black peppercorns

½ teaspoon cayenne pepper

1 teaspoon ground cinnamon

6 fl. oz. white wine vinegar

Place the nectarines and apples in a large saucepan. Add the lemon rind, lemon juice, sugar, walnuts, sultanas or raisins, ginger, garlic, peppercorns, cayenne and cinnamon. Pour on half of the vinegar and stir the mixture well with a wooden spoon. Place the pan over high heat and bring the mixture to the boil.

Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Pour on the remaining vinegar and simmer, stirring occasionally, for a further 1| hours, or until the chutney is thick and smooth.

Remove the pan from the heat and pour the chutney into clean, warm jars.

Place a disc of vinegar-resistant paper inside the lid to each jar and screw the lid on tightly. Alternatively use vacuum-sealed jars.

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