Nec­tarine and berry chut­ney

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Use frozen cran­ber­ries for this de­li­cious chut­ney. Pit 500g nec­tarines and cut into slices. Place in a heavy-based pot to­gether with 350g frozen cran­ber­ries, 2 medium-sized

red onions (chopped), 375ml red wine or raspberry vine­gar, 375ml light brown sugar, 1 small red chilli, 2cm fresh gin­ger (peeled and grated), 5 ju­niper berries, 1 cin­na­mon

stick, 2 cloves, 3ml black pep­per­corns and about 5ml salt. Stir over mod­er­ate heat un­til the sugar has dis­solved. Bring to the boil, then re­duce the heat and sim­mer gen­tly. Keep an eye on the chut­ney and stir oc­ca­sion­ally un­til the mix­ture starts to thicken (about 45 min­utes). Bot­tle the chut­ney and seal while still hot. Leave in a cool, dark place for about 3 weeks for the flavours to de­velop be­fore us­ing. The chut­ney is de­li­cious on rolls with Camem­bert and cold meat, or with gam­mon or roast chicken. Makes about 2 jars. >>

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