Nectarine And Lemongrass Chutney

Jams & Preserves

Posted by Thunder Bay Press

About

It is best to wear gloves when handling chilies to protect your fingers from the heat of the seeds and flesh.

Share

You Will Need (9 things)

  • 2 tsp ground Coriander
  • 1 large Onion , chopped
  • 2 tbsp shredded fresh Ginger
  • 3 Garlic cloves, finely chopped
  • 10 (3 1/4 pounds) medium Nectarines , pits removed, roughly chopped
  • 3 stalks Lemongrass , white part only
  • 3 large green Chilies
  • 2 cup white Wine Vinegar
  • 1 ½ cup lightly packed Light Brown Sugar

Steps (4 steps, 85 minutes)

  1. 1

    Cut the chilies in half, then remove the seeds from two and finely slice all the chilies. Bruise the lemongrass with the back of a knife and slice finely.

  2. 2

    Place all the ingredients in a large pan and add 1 teaspoon salt. Stir over low heat for 5 minutes, or until all the sugar has dissolved.

  3. 3

    Bring to a boil, then reduce the heat and simmer for 45–50 minutes, or until the chutney is thick and pulpy. Stir often to prevent the chutney from sticking or burning on the bottom.

  4. 4

    Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and let cool. Label and date. Leave for 1 month before opening to allow the flavors to develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to 6 weeks.