Nectarine Chutney Recipe
I discovered a potent chutney recipe to use up my surplus nectarines.
This sounds interesting …
Makes: About 1.3kg (3lb)
Preparation Time: 30 minutes
Oven Temperature: Gas Mark 6 Electric Oven 200C Fan Oven180C
1.1kg nectarines (about 12 fruit), stoned and quartered
675g red onions, finely sliced
4 cloves garlic, roughly chopped
1 lemon, halved, pips removed and finely sliced
2tbsp rosemary leaves
1tsp cumin seeds
1tsp fennel seeds
250ml cider vinegar
500g demerara sugar
Put all the ingredients except the sugar into a large roasting tin. Mix well and roast for 45minutes, stirring occasionally.
Continue cooking for about another 30minutes. When the mixture starts to reduce and colour add the sugar. Cook for a further 30 minutes, stirring twice during this time
The chutney should be fairly dry and any liquid should be quite syrupy and jam-like.
The fruit should still be holding its shape.
Avoid the mixture burning as it starts to caramalise.
Spoon into cool sterilised jars and cover with vinegar-proof lids.
Label and store.
The chutney’s flavour will mature with keeping