Nectarine Chutney Recipe

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

Thanks to Woman’s World

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