Spicy Nectarine and Ginger Chutney

• Vegan
• Gluten free

• Produce

  • 2 Chillies, red
  • 1 100g chunk Ginger, fresh
  • 1 3/4 kg Nectarines, ripe
  • 1 Onion, large
  • 150 g Raisins

• Baking & Spices

  • 2 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1/2 cups White sugar

• Oils & Vinegars

  • 2 cups Vinegar

Found on rosehipsandrhubarb.com

Description

Ingredients

• 1.8 kg ripe nectarines (or peaches)
• 150g raisins
• 1 large onion, peeled and diced
• 1 /2 cups (375g) white sugar
• 2 cups (500 ml) vinegar
• 100g chunk fresh ginger, peeled and finely chopped or ground in a mortar and pestle
• 2 red chillies (I used jalapenos)
• 2 teaspoons cinnamon
• 1 teaspoon turmeric
• 1 teaspoon salt

Directions

• Peel nectarines using a vegetable peeler or sharp knife and chop coarsely, removing all stones.
• Combing chopped nectarines with all other ingredients in a large saucepan or preserving pan.
• Heat without boiling until sugar dissolves, stirring occasional to prevent sticking.
• Bring to the boil, then reduce heat and simmer, uncovered, about 1 hour and 15 minutes, or until chutney is thick. Continue to stir occasionally to avoid sticking.
• Spoon hot chutney into hot, sterilised jars and seal immediately.