Both yellow and white-fleshed nectarines will work perfectly for this sweet tangy chutney. Originating from India the “chatni” translates to strongly spiced and was traditionally a rich concoction of fruits, vegetables, herbs and spices, all cooked slowly with vinegar and sugar to create a sweet-sour condiment. This chutney can be eaten straight away but is even better after a few months of storage, it keeps very well. Serve with almost anything, but it’s particularly tasty served with cheese, cold meats, barbecued meats, vegetables and in sandwiches.
|3 Tbsp||Olive oil|
|1 medium||Red onion, finely diced|
|1||Red chilli, finely diced|
|1 tsp||Chopped rosemary|
|1||Bay leaf, fresh or dried|
|200 ml||Red wine vinegar|
|1 cup||Soft brown sugar|
|500 g||Nectarines, ripe, chopped (Main)|
|⅔ cup||Dried cranberries, chopped|
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- In a large saucepan heat the oil and fry the onion, chilli, rosemary and bay leaf on a low heat for 10-15 minutes without letting the onion colour.
- Add the vinegar, sugar, nectarines, cranberries, sultanas and salt.
- Gently bring to the boil and simmer for 45 minutes until the chutney is sticky and thick. Stir frequently and more towards the end as it begins to thicken.
- Spoon into sterilised jars and seal.
More preserves from Geoff
How to sterilise jars
Give your jars a good wash in hot soapy water, then rinse off well. Before you start, make sure you have the correct lids and or seals that fit all your jars, and you have enough. There are a few techniques that work well — put them through the dishwasher then place them in the oven (lying on their side) at 120C for 15 minutes, fan or normal bake, or carefully put them into a large pot of boiling water for 10 minutes, then allow to drain upside down on a clean tea towel. Metal seals, lids and bands can be sterilised by placing in a metal bowl and, just before using, pour boiling water over and leave for a few minutes.