Nectarine chutney

I came up with this chutney when I experimented with a batch of cauliflower pakoras and needed something sweet with full-bodied flavour to set them off…

…a quick survey of the fruit bowl revealed nectarines. Mangoes would have been ideal, but a lot of fruits make great chutney – peaches, pears and apples all work great, and nectarines, well, they’ve had their day in the sun, and work just grand 🙂

This recipe can basically be adapted to any fruit you want to use provided you keep the quantities similar.

You’ll never go back to store-bought chutneys once you learn to master your own freshly-made home-cooked versions. You get all the flavour without any nasty chemical preservatives, less sugar than the store-bought brands, and all the pleasure of having made something impressive yourself 😉

Here’s how to whip up a batch of moreish nectarine chutney to go with your Indian feasts, and have your dinner guests swiping the bowl clean… 😀

Flavour: Sweet, spicy and tangy

Yield: 1 small jar of sauce, enough for 2-3 meals, depending on how much you like to use

Ingredients:

  • 4 nectarines
  • 1 clove garlic, finely minced
  • 1 onion, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon fresh ginger, finely minced
  • quarter teaspoon turmeric powder
  • 1 teaspoon curry powder of your choice
  • quarter teaspoon salt
  • 4 bird’s eye chillies, finely chopped
  • 2 tablespoons palm sugar
  • 1 tablespoon vinegar (I like to use rice vinegar)
  • 1 cup water

Directions:

  1. Chop nectarines into small chunks, approximately 1cm cubed
  2. Chuck all your ingredients into a medium-sized saucepan, stir to blend, and bring to the boil
  3. Reduce heat to medium, and continue to cook, stirring periodically until your ingredients are well blended and you have a chutney with a thick consistency – the flavour should be well developed after about 30 minutes
    • Amateur tip: do a spoon-test to check the consistency of your chutney – it’s perfect if you have to tap the spoon on a plate to remove the chutney 😉
  4. Pop your freshly made chutney into a glass jar and store until you plan to use it – it’ll keep in the fridge for a couple of weeks

Serve as a condiment to an Indian meal, or as a dipping accompaniment with crispy, crunchy pakoras, bhajis or samosas…. yum! 😛

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