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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The flavours of this are amazing & it makes the perfect accompaniment to roast lamb or lamb cutlets. Ingredients:
2 1/2 cups light brown sugar, well packed |
1/2 cup cider vinegar |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground allspice |
500 g nectarines, pitted & coarsley chopped |
2 lemons, quartered, seeded & chopped |
2 onions, chopped |
1/2 red capsicum, chopped (bell pepper) |
1/4 cup crystallized ginger, finely chopped |
3/4 cup raisins |
Directions:
1. Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
2. Combine remaining ingredients in a bowl & add to syrup mixture.
3. Simmer, stirring occasionally, until thick, about 30 minutes.
4. Transfer to sterilised jars when almost cool.
5. Store chutney in the refrigerator, will last for several months.
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