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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.