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Spiced Nectarine Chilli Chutney
I think this Spiced Nectarine Chilli Chutney is absolutely perfect with a crumbly sharp cheddar and some fancy crackers. It's going to be my new cheese board staple going into autumn, a delicious way to preserve one of my favourite summer fruits.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Ingredients
- 900 g nectarines, stone removed and roughly chopped
- 1/2 onion, finely sliced
- 2 teaspoons yellow mustard seeds
- 2 teaspoons garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground white pepper
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 6 kaffir lime leaves, very finely sliced
- 2 hot chillies, finely sliced (add more or less to your taste)
- Salt, to taste
Instructions
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Place all ingredients in a saucepan and bring to the boil. Once boiling, reduce the heat to low and simmer for around 40-50 minutes, stirring occasionally. When it’s ready, the mixture will be thickened. Set aside for 10-15 minutes.
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In the meantime, sterilise 2-3 glass jars by washing the jars and lids in boiling water and then placing in a low oven (120°C/250°F) until completely dry. Place the warm jam into the jars and seal. Cool to room temperature and then store in the fridge.