Nectarine chutney
I made this chutney recipe after wondering what to do with all the nectarines we picked at a local farm
- Preparing Time: 1 hour
- Total Time: 4 hours
- Served Person: 20
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups cider vinegar
- 2 cups water
- 2 teaspoons ground ginger
- 1/2 large onion chopped
- 2 cups brown sugar
- 2 cloves fresh garlic, peeled chopped
- 1 kg nectarines whole
- 3/4 cup raisins chopped
- 4 tablespoons course salt
- Carbohydrate 53.9872135592296 g
- Cholesterol 0 mg
- Fat 0.200067500024061 g
- Fiber 1.16443752829712 g
- Protein 0.854014250227857 g
- Saturated Fat 0.0198547500030338 g
- Serving Size 1 1 Serving (140g)
- Sodium 1409.89876118173 mg
- Sugar 52.8227760309325 g
- Trans Fat 0.0697637500164241 g
- Calories 212 calories
Peel and chop nectarine into small chunks. Soak in water and salt for a few hours. I usually leave for about two hours sometimes less and can't tell the difference . Drain and discard water. Combine vinegar and sugar in a pot and slowly bring to the boil, stirring gently. Add all remaining ingredients and turn down to a simmer with lid off. Cook for about an hour until thick. Stir occasionally and keep an eye on it as the bottom can start to burn once it gets thick. If it does start to burn, stir very slowly so the burnt pieces don't mix with the rest. Take off heat and leave to cool. Pour into jars and keep in the fridge
