1 cup white sugar
1/2 cup cider vinegar
1/2 cup water
500-600g nectarines, stones removed and chopped
1 medium brown onion, peeled and finely chopped
1/2 tsp salt
2 tbsp glace ginger, chopped
1/2 tsp ground coriander seed
Put all ingredients in a heavy pot and slowly bring to the boil. Simmer gently for about 40 minutes until thick and glossy, adding a little more water part-way through if the mixture is getting very thick. Spoon the hot chutney into the sterilised jars and cover.
Makes 2 small jars.
from A Good Year by Lois Daish
Keeps well, we are just using our last jar, made in January 2008, it has mellowed with age.
I haven't tried this recipe for Peach and Ginger Chutney yet.
1/2 cup crystallised ginger
2 tbsp whole coriander seeds
1 tbsp whole allspice
1 tbsp whole mustard seeds
2-3 dried red chillies
500g white granulated sugar
2 cups white or cider vinegar
- Chop the onions
- Peel, stone and chop peaches into 1cm dice
- Finely chop crystallised giner.
- Crush coriander seeds, bruise allspice, mustard and chillies and tie together in a muslin bag.
- Place onions, peaches, ginger, spice bag, sugar and vinegar into a preserving pan or a large saucepan. Bring to the boil, stirring until the sugar has dissolved.
- Reduce heat and simmer gently for 1 1/2 to 2 hours, until the mixture is soft and thick and all the vinegar has cooked away. Stir often, particularly towards the end of cooking, to prevent it sticking.
- Remove spice bag, pour into hot dry jars, making sure there are no air pockets. Seal when cold
Let the flavours mature for about two weeks before eating