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Nectarine, garlic, sour cherry and lime chutney.

Yields1 Serving

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.

 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

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


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


Remove the ginger and then cool completely


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