- 1 kg Nectarines, destoned, halved
- 375 grams Soft brown sugar
- 375 grams Cider Vinegar
- 2cm piece of fresh ginger
- 1 Fresh long red chilli, deseeded
- 1 Large Brown Onion, peeled and quartered
- 1 Green Apple quartered
- 1 cinnamon stick
- 4 whole cloves
- 1 1/2 Teaspoons salt
Place ginger, quartered apple, chilli and onion in TM bowl and chop for 4 seconds, speed 5.
Add Nectarines, destoned, and chop for 2 seconds speed 5. Scrape down sides.
Add sugar, vinegar, salt, cloves and cinnamon stick and set timer for 45 minutes at 100 degrees, speed soft and reverse.
Depending on the ripeness of the fruit, you may need to increase the time until the chutney thickens but just do it in incrfements of 10 minutes each time and place your TM basket on top of the lid so that when the mixture is boiling it can reduce a little with the steam escaping.
Remove cinnamon stick and place chutney into sterilized jars (I use small jars which hold about 250 grams each). Seal immediately and turn jars upside down on a teatowel or board (not on the cold sink or bench as the jars will crack) to completely cool. This will create a vacuum seal. Store in a cool dark place - they will keep for 6-12 months, but I doubt they will last that long.
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