Go Back
Spiced Nectarine Chilli Chutney

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. 

Course Jams & Preserves
Keyword Chutney, Jam
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 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


  1. 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.
  2. 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.