Nectarine and lemon myrtle chutney

Nectarine and lemon myrtle chutney

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg nectarines, peeled if desired, stoned and cut into wedges
1 onion, finely chopped
1 orange, zested and juiced
4 fresh lemon myrtle leaves, (or dried leaves, lightly crushed)
185g soft brown sugar
250ml apple-cider vinegar

Method

  1. Combine all the ingredients in a large saucepan and bring to the boil. Cook over medium heat for 30 minutes, stirring occasionally, or until the nectarines are tender and the mixture is thick.
  2. Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Lemon myrtle has a delightfully spicy citrus flavour and perfume. You can use fresh or dried leaves in this recipe – if using dried, they can be crushed using a mortar and pestle. Use peaches instead of nectarines if preferred.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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