Nectarine Chutney
Nectarine chutney is perfect when paired with crumbly cheddar cheese or slathered over a simple grilled cheese! It’s also a fantastic way to use up an abundance of the fruit and ensure the nectarine flavors last through the winter months.
INGREDIENTS:
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5-6 small to medium nectarines roughly cubed
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1 brown onion finally diced
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1 garlic clove crushed
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½ cup caster sugar
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½ cup white wine vinegar
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2 tsp ginger grated
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1 tsp whole all spice
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1 tsp mustard seeds
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1 tsp fennel seeds
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Good pinch salt
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Olive oil for cooking
METHOD:
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Add a good drizzle of olive oil to a large pot on medium heat, add the diced onion, crushed garlic, ginger and spices. Stir and Sauté until the onions become transparent; scrap the bottom of the pot to prevent the spices from burning.
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Add the white wine followed by the caster sugar, diced nectarines and a good pinch of sea salt.
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Place a lid on slightly ajar and turn the heat down to low / medium. Allow to simmer for 1 hour, stirring a few times through out the cooking process to prevent the chutney burning on the bottom.
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While the chutney is shimmering away the preserving jars can be sterilized. Thoroughly wash x2 275g glass jars and the lids, rinse off any excess soap. Place them on a clean tray and put them in the oven on 110° for 15 minutes (remove any rubber seals). Once sterilized turn off the oven and leave them in the there until they are ready to be filled.
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Once the chutney has thickened when you drag a spoon through it and there is not any excess clear liquid then its ready.
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Spoon the hot chutney into the jars and place the lid on while it’s still hot. Allow the jars to cool on the bench.
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It can be eaten straight away or wait for 6 weeks for the vinegar flavors to become more mild.
Qty: Makes x2 375g jars
Cook time: 1 hr
N.B: The chutney can be stored in the pantry unopened for 1 year or once opened, kept in the fridge (will last up to 3 months opened).
Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.
