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Nectarine Chutney

The nectarines in the fruit bowl were looking rather sad, not very nice to eat but such a terrible waste if just chucked in the bin. As with so many other fruit that are past their best, they can be made into delicious chutney to liven up meals and snacks or to give away aspersonal gifts for friends and family. They can be kept for months ifproperly jarred but this Nectarine Chutney recipe produces about one jar of gently spiced chutney that is more suitable for using as soon as it cools, though it will still keep for a week or to in the fridge.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Cuisine: ASIA, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 150 g sultanas
  • 5 nectarines
  • 4 Tbsp water
  • 175 ml cider vinegar
  • zest and juice of a lemon
  • 4 Tbsp brown sugar
  • 1 tsp mustard seeds
  • a thumb of fresh ginger
  • ½ tsp salt

Method
 

  1. Peel and chop the nectarines into small chunks. Likewise the onion. Zest the lemon and extract it;s juice. Peel the ginger.
  2. In a medium heavy bottomed casserole heat the onion, sultanas & nectarines over a low flame. Add the water and stir occasionally for about 10 minutes.
  3. When the fruit has softened, add the other ingredients and bring to the boil.
  4. Turn down the heat and, stirring regularly, simmer away for about ½ an hour until it's nice and thick.
  5. Allow the chutney to cool, then take out the ginger. Use immediately or pop into a clean jar and put into the fridge.