Sunday, 11 January 2009

Just for Barbara - Nectarine and Ginger Chutney

Nectarine and Ginger Chutney

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.

2 onions
1.5kg peaches
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

  1. Chop the onions
  2. Peel, stone and chop peaches into 1cm dice
  3. Finely chop crystallised giner.
  4. Crush coriander seeds, bruise allspice, mustard and chillies and tie together in a muslin bag.
  5. 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.
  6. 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.
  7. 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


  1. i'm hoping to make tomato sauce this year - it will be my first time. i actually got around to making apricot jam this year - from free apricots - some how it tastes even better!

  2. Thank you! I just froze a lot of
    peach surplus but there are more
    on the way!


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