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Nectarine Chutney

An easy recipe for making nectarine chutney. The rosemary gives it quite a strong flavour so you can reduce the amount by up to half. The recipe states that it can be made with any fruit and works well with plums and apples.

Nectarine Chutney
An easy recipe for making nectarine chutney. The rosemary gives it quite a strong flavour so you can reduce the amount by up to half. The recipe states that it can be made with any fruit and works well with plums and apples.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1.1kg nectarines (about 12 fruits), stoned and quartered
  • 675 g red onions, finely sliced
  • 4 cloves garlic, roughly chopped
  • 1 lemon, halved, pips removed and finely sliced
  • 2 tablespoons fresh rosemary leaves
  • 1 teaspoons cumin seeds
  • 1 teaspoons fennel seeds
  • 1 cup cider vinegar
  • 500 g demerara sugar
Instructions
  1. Put all the ingredients except the sugar into a large roasting tin. Mix well and roast for 45 minutes, stirring occasionally.
  2. Continue cooking for about another 30 minutes. When the mixture starts to reduce and colour, add the sugar. Cook for a further 30 minutes, stirring twice during this time.
  3. The chutney should be fairly dry and any liquid should be quite syrupy and jam-like. The fruit should still be discernible in shape. Take care not to allow the mixture to burn as it starts to caramelise.
  4. Spoon into cooled, sterilised jars and cover with vinegar-proof lids. Label and store. This chutney can be used straight away but the flavour will mature with keeping.
Notes
Makes about 1.3kg

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