Summary

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

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Instructions

1. 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.
2. The chutney will keep in a dark, cool place for about 1/2 year.