Nectarine Chutney
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,300 nectarine (s)
- 500 g onion (s)
- 30 g iner
- 1 clove garlic, (to taste)
- 400 g cane suar, (or 200 each cane suar and preservin suar 1: 1)
- 1 tablespoon mustard, medium hot
- 1 teaspoon turmeric
- 1 teaspoon clove powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon powder
- 1 teaspoon salt
- 250 ml balsamic vinegar, white
- 1 chilli pepper (s), red, finely diced, to taste
Print Recipe
Pin Recipe Instructions
- Finely dice the nectarines and onions. Peel fresh ginger and finely dice or grate. Add the garlic and chilli to taste. Mix all ingredients thoroughly in a tall saucepan and bring to the boil while stirring and simmer gently for about 1 hour. It is important to stir the chutney while it is simmering so that nothing can stick. When the mixture has boiled down thickly, pour it hot into twist-off glasses. Depending on the size of the glasses, this makes 6-8 servings.
- The chutney has a shelf life of at least 1 year and tastes delicious with grilled, pan-fried foods, rice and pasta or with cheese and as a spread.
- Store opened glasses in the refrigerator.
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