Nectarine, garlic, sour cherry and lime chutney.

Home made chutneys are always far superior to shop bought ones and you can once you have made a few have an almost endless variety of choices at hand using ingredients in your cupboard. We had some sour cherries and whole Iranian limes leftover from a middle eastern dinner so we mixed these up with some nectarines and lots of garlic and this delicious chutney was made. This is a very flexible recipe, you can use peaches or plums, change the cherries for raisins or sultanas and if you're not a fan of garlic then swop for a chopped onion. Whatever you choose a chutney is a great accompaniment to cheeses and cold meats.

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 4 nectarines peeled and chopped into 2cm pieces
 20 cloves of garlic chopped
 125g Dried sour cherries roughly chopped
 ½ tsp salt
 75g demerara sugar
 150ml cider vinegar
 1 tsp lightly crushed coriander seeds
 1 dried lime ground to a powder or 1 tbsp lime powder
 1inch piece of ginger peeled and left whole

1

Place the nectarines, garlic and sour cherries in a pan with 50ml water and cook gently for 5-10 mins until soft and the fruit is tender

2

Add the remaining ingredient, boil and simmer for 30-35 mins stirring frequently until think and most of the liquid has evaporated

3

Remove the ginger and then cool completely

4

You can use this straight away or store in sterilised jars for up to 3 months

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Ingredients

 4 nectarines peeled and chopped into 2cm pieces
 20 cloves of garlic chopped
 125g Dried sour cherries roughly chopped
 ½ tsp salt
 75g demerara sugar
 150ml cider vinegar
 1 tsp lightly crushed coriander seeds
 1 dried lime ground to a powder or 1 tbsp lime powder
 1inch piece of ginger peeled and left whole

Directions

1

Place the nectarines, garlic and sour cherries in a pan with 50ml water and cook gently for 5-10 mins until soft and the fruit is tender

2

Add the remaining ingredient, boil and simmer for 30-35 mins stirring frequently until think and most of the liquid has evaporated

3

Remove the ginger and then cool completely

4

You can use this straight away or store in sterilised jars for up to 3 months

Nectarine, garlic, sour cherry and lime chutney.

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