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.
Jams & Preserves
900gnectarines,stone removed and roughly chopped
2teaspoonsyellow mustard seeds
1/2teaspoonground white pepper
1/2cupapple cider vinegar
6kaffir lime leaves,very finely sliced
2hot chillies,finely sliced (add more or less to your taste)
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.
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.