Name: Nectarine and ginger chutney
Total time: 50 min
Yield: Makes a 500g jar
Ingredients: 600g nectarines (just ripe); 50g ginger, peeled and finely chopped; ½-1 tsp dried chilli flakes; 1 tsp nigella seeds; 1 tsp coriander seeds, lightly crushed; 1 tsp fennel seeds; 1 tsp black peppercorns; 150ml distilled vinegar; 1 tsp sea salt flakes; 150ml soft light brown sugar

an open glass har of amber-coloured chutney with slices of cheese and crackers

600g nectarines (just ripe)
50g ginger
peeled and finely chopped
½-1 tsp dried chilli flakes
1 tsp nigella seeds
1 tsp coriander seeds
lightly crushed
1 tsp fennel seeds
1 tsp black peppercorns
150ml distilled vinegar
1 tsp sea salt flakes
150ml soft light brown sugar

Method

step 1
Cut a small cross into the base of each nectarine, then tip into a large heatproof bowl and cover with just-boiled water. Leave for 30 seconds-1 minute, then drain and peel away the skins using a sharp knife. Chop into chunks and remove the stones.
step 2
Put the nectarine pieces and all the remaining ingredients in a stock pot or jam pan with 200ml of water. Bring to a simmer over a medium heat and cook, uncovered and stirring occasionally, for 35-45 minutes or until the mixture has thickened and is jammy.
step 3
Transfer to a sterilised 500g jar while the jar is still hot, then seal. Leave to cool completely before adding any labels. The chutney will keep in a cool place, unopened, for six months, or for one month in the fridge once opened. Serve with cheese or on sarnies. Or finely chop any larger pieces of nectarine in the chutney, stir these back through and brush the chutney over ham for the final 5-10 minutes of cooking.