Ingredients
Chutney
- 800 g Nectarines, destoned, roughly chopped with skin on
- 250 g raw sugar
- 350 g apple cider vinegar
- 1/2 Orange rind, pith removed
- 1/2 onion, cut into quarters
- 2 cm piece of fresh root ginger
- 1 clove garlic, peeled
- 100 g dates, pitted
- 1 fresh long red chilli, seeded, finely diced
- 1 tablespoon whole mustard seeds
- 1/2 teaspoon sea salt (without iodine) or pickling salt
- 1 teaspoon Darjeeling tea, optional
Whole dry spices (Garam Masala)
- 1/2 stick cinnamon
- 4 whole cloves
- 8 black peppercorns
- 1/2 teaspoon Corriander Seeds
- 1/4 teaspoon cumin seeds
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add 100g of the sugar, orange rind and the whole dry spices to the TM bowl and mill 20 sec/speed 10.
2. Transfer sugar/spice mixture to a seperate bowl and set aside.
3. Add the onion, ginger, garlic, and dates to the TM bowl (include the chilli if you don't wish to dice it by hand) and chop 10 sec/speed 7.
4. Scrape down the sides of the TM bowl (repeat chopping if large chunks remain).
5. Add the sugar/spice mixture and the remaining 150g of sugar to the TM bowl.
6. Add all other remaining ingredients (nectarines, vinegar, chilli, mustard seeds, salt and tea (if using)) cook 40min/Varoma/speed 1
"Counter-clockwise operation" , placing simmering basket instead of MC onto mixing bowl lid.7. Check the thickness of chutney and increase cooking time in 5 minute increments if necessary. The water content of fruit will vary the cooking time somewhat and you want it to be quite thick.
Preparing the chutney
Tip
This recipe has less sugar then some other chutneys as I adapted it for use with sweet ripe nectarines from the tree in our front yard. Feel free to ajust the spices and sugar to your own tastes. The tea adds a more earthy flavour to the chutney, increasing its complexity. It makes an excellent accompanyment to pulled pork with coleslaw.
The "whole dry spices" can be substituted with 2 tsps of garam masala from the everyday cookbook.
I finely chop the chilli by hand as the tiny red squares of chopped bright red chilli along with the mustard seed make them attractive gifts. However, you can save on prep time by adding the deseeded chilli in with the onion and chopping in the Thermomix. Just check that it has been finely chopped and extend the chopping time if necessary.
The Nectarines can be substituted with peaches and possibly other stone fruit. The dates can be substituted with raisins.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I've just made this with nectarines from my friend's tree and it turned out beautifully, thank you for the recipe.
I added a small piece of turmeric (just because I had it sitting there!) and used half fresh medjool dates and half dried pitted dates as that's what I had in the fridge/pantry.
I couldn't be bothered digging around in the freezer for my chillies so I used about 1/4 tsp chilli flakes, and the chutney has a lovely little kick to it.
I have made this twice now using white nectarines from our tree. Easy to follow and so delicious! Many rave reviews from my recipients.
Thanks for sharing
delicious.
i used white nectarines and it was perfect
thank you
Beautiful, just like an old Annabel Langbein chutney recipe I used to make years ago, but without the stirring and fuss. Made with golden queen peaches as nectarines are finished here in Hawkez Bay. Yummo everyone loves it
This is easy and tastes fantastic
Tastes great!