Spicy Nectarine Chutney Recipe
Yield: 2 L
Source: recipe adapted from Angoot Ki Lonji by Madhur Jaffrey
Ingredients
3.2 kg fresh nectarines (= roughly 2 kg fruit)
Part 1 (spices): 1 ½ tsp Jeera, 1 ½ tsp Kalonji (black cumin), 1 ½ tsp fenugreek, 1 ½ fennel seeds
Mixture 2: 6 TS lime juice, 6 TS brown sugar, 3 tsp ground ginger, 3 tsp roasted and ground Jeera, 1 ½ tsp sea salt, 3 tsp cayenne pepper, 5 dl water (mix well)
Olive oil
1 ½ tsp brown mustard seeds
Method
Put nectarines in boiling water for 30 seconds and peel (or use a peeler) , dice them in regular pieces
Dry spices 1.: heat olive oil and add mustard seeds. As soon as they start jumping, add all the other spices and mix well.
Immediately put all ingredients of mixture 2 in the pot, stir and simmer gently for 10 minutes. Put up heat and let it boil for 1 minute.
Add fruit and cook for 6 – 7 minutes.
Sterilise in steamer.
Tips
Goes well with curries, pot-au-feu, boiled potatoes and cheese. It also makes a nice vegetarian dish with cashew lemon rice.