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.
- 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
- Put all the ingredients except the sugar into a large roasting tin. Mix well and roast for 45 minutes, stirring occasionally.
- 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.
- 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.
- 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.