NECTARINE CHUTNEY

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Nectarine Chutney image

I was looking for a way to use up some nectarines that were a little too ripe to eat & found this recipe by Elizabeth Crane on another website. The flavours of this are amazing & it makes the perfect accompaniment to roast lamb or lamb cutlets.

Provided by Mandy

Categories     Chutneys

Time 55m

Yield 2 cups

Number Of Ingredients 11

2 1/2 cups light brown sugar, well packed
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
500 g nectarines, pitted & coarsley chopped
2 lemons, quartered, seeded & chopped
2 onions, chopped
1/2 red capsicum, chopped (bell pepper)
1/4 cup crystallized ginger, finely chopped
3/4 cup raisins

Steps:

  • Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
  • Combine remaining ingredients in a bowl & add to syrup mixture.
  • Simmer, stirring occasionally, until thick, about 30 minutes.
  • Transfer to sterilised jars when almost cool.
  • Store chutney in the refrigerator, will last for several months.

Nutrition Facts : Calories 1398.8, Fat 1.6, SaturatedFat 0.2, Sodium 705, Carbohydrate 362.4, Fiber 13.6, Sugar 322.7, Protein 7

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