Nectarine Tomato Chutney with Ginger
No store-bought nectarine chutney comes close to homemade!
This applies to all chutneys. Still looking for a fabulous homemade chutney? Then try the nectarine tomato chutney with fresh ginger.
Chutneys are delicacies that originated in India to preserve fruits and vegetables. Sweet, tart, chunky and with a bit of fire, that’s what makes a good chutney complex, intriguing and incredibly versatile. You can serve chutneys with curries, summer cheese platters or grilled vegetables. Mix them with some honey or agave syrup and add fruit. Stir into low-fat mayonnaise or creamy tofu and serve as a dip.
Chutney preparation is always based on the same principle: fruit and/or vegetables are cooked in a hot liquid with vinegar, sugar and spices until the mixture is reduced and thickened. Chutney is easy to make and modify. After making a few different chutneys, you’ll learn to adjust the amount of spices to suit your tastes on your own.
An easy recipe for making nectarine chutney. The rosemary gives it a spicy, strong taste, so you can also reduce the amount a bit. You can also make the recipe with any fruit. It works well with plums and apples.
Tip: Done and pour the still hot chutney into sterile jars, close tightly and turn upside down and leave to cool. Then turn over and let cool. Store the tightly closed jars in a cool, dark place.
The chutney can be kept for weeks in the glasses and with a self-made label you have a wonderful gift and souvenir for the next barbecue or garden party.
if you like our nectarine and tomato chutney, you might also be interested in these dishes:
- Quick mango pickles
- spicy beetroot and carrot curry
- quick radish pickles
- Lemongrass lemonade with Thai basil
- vegan tomato and bean salad with peach
Nectarine and tomato chutney with ginger
Equipment
Ingredients
- 2 shallots
- 1 clove of garlic
- 1 nectarine
- 1 branch rosemary
- 1 tbsp. vegetable oil
- 1 Ginger* about 3cm
- 4 cherry tomatoes
- 1-2 tbsp. Thai Sweet Chili Sauce*
- kosher salt*
Instructions
Preparations:
- Peel and dice shallots. Peel and finely dice or grate the garlic cloves.
- Halve the nectarine, deseed and cut into large cubes.
- Remove the needles from the rosemary sprig and chop.
- Peel and finely grate the ginger.
- Wash and quarter the cherry tomatoes.
Let’s cook:
- Sauté onions and garlic in hot vegetable oil until translucent.
- Now add the diced nectarines, tomatoes, ginger and chopped rosemary to the saucepan with the shallots and garlic.
- Let everything simmer together with the sweet chili sauce for about 20 minutes on a low heat.
- Season with salt to taste.
