Nectarine and ginger chutney

This relish is sweet, fragrant, sharp and spicy. It’s a versatile condiment that tastes like sunshine, perking up any cold cuts. It’s also good for smothering on ham as a glaze for the final 10 minutes of cooking, and for enjoying on cheese toasties. Double the recipe if you have a large batch of nectarines to use up. You’ll need to sterilise a 500g jar just before transferring in the chutney.

50 MINUTES + COOLING | MAKES A 500G JAR | EASY | GF

nectarines just ripe, 600g

ginger 50g, peeled and finely chopped

dried chilli flakes ½-1 tsp

nigella seeds 1 tsp

coriander seeds 1 tsp, lightly crushed

fennel seeds 1 tsp

black peppercorns 1 tsp

distilled vinegar 150ml

sea salt flakes 1 tsp

soft light brown sugar 150g

1 Cut a small cross into the base of each nectarine, then tip into a large heatproof bowl and cover with just-boiled water. Leave for 30 seconds-1 minute, then drain and peel away the skins using a sharp knife. Chop into chunks and remove the stones.

2 Put the nectarine pieces and all the remaining ingredients in a stock pot or jam pan with 200ml of water. Bring to a simmer over a medium heat and cook, uncovered and stirring occasionally, for 35-45 minutes or until the mixture has thickened and is jammy.

3 Transfer to a sterilised 500g jar while the jar is still hot, then seal. Leave to cool completely before adding any labels. The chutney will keep in a cool place, unopened, for six months, or for one month in the fridge once opened. Serve with cheese or on sarnies. Or finely chop any larger pieces of nectarine in the chutney, stir these back through and brush the chutney over ham for the final 5-10 minutes of cooking.