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There was another kg of nectarines leftover after making Nectarine Jam and I found a recipe by chance in a new recent investment of mine. I was also curious about the flavour of a fruit mixed with asian spicy spice ingredients. Well, I’ve got all the other ingredients on hand, so Nectarine & Lemongrass Chutney came into life and which I’m going to bring a bottle to a girls gathering coming up soon.. 🙂

Recipe from “Jams and Preserves” by Murdoch Books


  • 3 large green chillies, cut in half lengthwise, seeds removed, sliced finely
  • 3 stalks lemongrass, white part only, bruised, sliced finely
  • 1.5 kg nectarines, stones removed, roughly chopped
  • 3 cloves garlic, chopped finely
  • 2 tbsp grated fresh ginger
  • 1 larged onion, chopped
  • 2 tsp ground coriander
  • 1 tsp salt
  • 500 ml white wine vinegar
  • 280 g lightly packed soft brown sugar (I used sugarcane sugar)



    Makes 4 500g jars
    Prep time 20 mins
    Cook time 55 mins
    Total time 75 mins
total time


  1. To sterilise jam jars and lids: Wash preserving jars and lids with soapy warm water. Don’t at anytime, dry-wipe jars and lids with towel or any other drying material to avoid contamination. Put in oven at 130C to dry and leave jars and lids in oven till needed.
  2. Place all ingredients in a large pan. Stir over low heat for 5 mins, or till all sugar has dissolved.
  3. Bring to the boil, then reduce heat and simmer for 45-50 mins, or till chutney’s thick and pulpy. Stir often to prevent chutney from sticking or burning on the bottom.
  4. Spoon immediately into clean warm jars and seal. Turn jars upside down for 2 mins, then invert and leave to cool.
  5. Label and date. Leave for 1 month before opening to allow flavours to fully develop. Store in a cool dark place for up to 1 year. Refrigerate after opening for upto 6 months.

Note:  Wear gloves when handling chillies to protect fingers.

I only made about 2/3 of the above and it filled up 3 500g jars.

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