Nectarine and ginger chutney
MAKES 4 CUPS PREP AND COOK TIME 40 MINUTES As well as being a great accompaniment to curries and rice, this chutney is delicious on sandwiches, burgers, cold meats and cheese platters. 5cm piece fresh ginger, peeled, sliced 3 cloves garlic, peeled 1 large (200g) brown onion, quartered 4 long red chillies, deseeded, chopped coarsely ¼ cup (60ml) extra virgin olive oil 1.2kg (about 8 to 10) ripe nectarines, peeled, flesh roughly chopped ⅔ cup (160ml) pineapple juice ¾ cup (180ml) white wine vinegar ¾ cup (165g) brown sugar 2 tablespoons curry powder ¼ cup (35g) raisins cheddar cheese, to serve 1 Put ginger, garlic, onion and chillies in the bowl of a mini food processor and process until chopped finely. 2 Heat oil in a large saucepan over medium heat. Add ginger mixture; cook, stirring, for about 3-5 minutes or until soft and fragrant. Add nectarine, pineapple juice, vinegar, sugar, curry powder and raisins. Mix well and bring the mixture to the boil. Reduce heat; simmer for about 30 minutes or until thick. 3 Spoon into sterilised jars. Serve chutney with Rosemary Crispbreads (see below) and a chunk of sharp cheddar cheese. Not suitable to freeze or microwave.
Nectarine and ginger chutney and Rosemary crispbreads