Nectarine – Apple – Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg nectarine (s) (weighed cleaned), cut into small pieces
- 1 kg apples, red-skinned, core removed, cut into small pieces
- 500 g shallot (s), halved, cut into fine strips
- 1 vanilla pod, cut open
- 400 ml water
- 600 ml apple cider vinegar
- 300 g cane suar
- 2 chilli pepper (s), halved lengthways and cut across into fine strips
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Put the nectarines, apples and onions together with the vanilla pod and the water in a large saucepan and bring to the boil, simmer until the fruits and onions are soft. Add the remaining ingredients and simmer without a lid for approx. 25 minutes on a medium fire until the mixture has become thick. Remove the vanilla pod. Pour into the sterilized jars and close immediately.
- The chutney will keep in a dark, cool place for about 1/2 year.
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