Nec­tarine and gin­ger chutney

Australian Women’s Weekly NZ - - CONTENTS -

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

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