- - Makes about 2L
- - Oven Temperature 200°C
- 15 - nectarines, pitted and quartered
- 4cloves - garlic, peeled and chopped
- 8 - red onions, finely chopped
- 1 - lemon, halved and thinly sliced (pips removed)
- 30ml - fresh rosemary
- 2 - bay leaves
- 5ml - cumin seeds
- 5ml - fennel seeds
- 250ml - apple cider vinegar
- 400g - sugar
- 15ml - Thai fish sauce
Preheat the oven. Place everything except the sugar and fish sauce in a large ovenproof dish (preferably glass or ceramic) and mix well. Place in the top half of the oven for about 1 hour, stirring occasionally.
As soon as the fruit starts to bubble and caramelise, add the sugar and fish sauce and return to the oven for another 30 to 40 minutes, still stirring occasionally.
The chutney is ready as soon as the mixture has a thick texture, but the fruit still retains its shape; return to the oven if the sauce is too runny. Pour into sterilised jars and seal while still warm, then allow to cool and store for a week before eating it; the longer it stands, the tastier it will be.
Text and image: Home
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