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.