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|
- 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.
- Place all ingredients in a large pan. Stir over low heat for 5 mins, or till all sugar has dissolved.
- 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.
- Spoon immediately into clean warm jars and seal. Turn jars upside down for 2 mins, then invert and leave to cool.
- 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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