Nectarine & Lime Chutney
Photo by iStock
The limes should have bright, thin skins - if they are tough the limes should be peeled.
Makes about 8 cups.
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|1 cup||Cider vinegar|
|4 cups||Brown sugar, light (not packed)|
|½ tsp||Cayenne pepper|
|1 kg||Nectarine, stoned|
|6||Limes, quartered and seeded|
|1||Red pepper, seeded and quartered|
|½ cup||Crystalised ginger|
- Bring the vinegar, sugar, salt, cayenne and allspice to the boil in a large saucepan. Simmer for 10 minutes.
- Place the nectarines in a food processor and coarsely chop. Place in a large
- Chop the limes, onions, red pepper and crystalised ginger separately in the food processor. Add to the bowl. Add the sultanas and mix well. Add to the vinegar mixture. Simmer until thickened, about 20 minutes.
- Pour into hot sterilised jars to the top then seal. Excellent served with curries or as a spread for crackers or sandwiches.