It’s been a while between posts here at Rosehips and Rhubarb. For the past few weeks it seems that every moment I wasn’t working in my day job or doing ordinary household chores I was picking, chopping or processing fruit.
The Satsuma and Mariposa plum trees provided terrific crops that I made into jam and plum sauce, bottled, turned into fruit leather and baked into plum crumbles. We ate the thirty-odd peaches on the two year old O’Henry tree fresh and, believe me, we enjoyed every sticky, juicy, sweet mouthful.
And then, finally, the nectarines took me rather by surprise. Although only about 5 years old, my Goldmine nectarine tree is enormous. Growing in the back corner of the garden in the chicken run, the tree has terrific leaf cover from the enormous amounts of high-nitrogen fertiliser it receives (a.k.a chook poo). I didn’t realise just how much fruit was hiding in the greenery until last weekend, when some of the fruit had already started to fall off to be greedily devoured by the chooks waiting beady-eyed underneath.
The recipe for spicy nectarine and ginger chutney that I’m sharing today is a great way to use up a glut of nectarines, although you could easily substitute peaches. Serve chutney with cold meats and cheeses as part of a ploughman’s lunch or add it to your favourite burger.
Store jars of chutney in a cool dark place for at least two weeks before opening. Once jars are open, store them in the refrigerator.
- 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
- 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.