Pickle Club: Nectarine & Spanish Onion Chutney
It’s that time again! Pickle Club has come around so quickly. Just in time too because our chutney, pickle and jam supplies were running low! If you’re not familiar with Pickle Club you can read up on it in one of my older posts here.
Pickle Club has created quite a stir over the last couple of months. After my last post I received quite a few emails asking how it all works and if I know of any other Pickle Clubs out there (no idea sorry)… even Frankie magazine wanted in! A few of us had a photoshoot in the park before all the other ‘Picklettes’ arrived. Everyone turned up bang on 3pm including Georgia (the writer from Frankie) to experience first-hand the swapping of pickles. Needless to say she loved it and we now have a new member for the next meet!
This Pickle Club I wanted to make a Nectarine Chutney. I saw a recipe in Gourmet Traveller a few months ago where they’d served it in a sandwich. So with this in mind, I thought I’d make something similar and add my own little twist.
There are a few notes I’d like to make with this chutney as I’d made a few little mistakes along the way – things that I’d recommend you don’t do. Firstly, I put in too much water to cook and stew the nectarines. This meant that we had to let it cook for hours and hours to let it reduce to the right consistency. The second is (this is just plain common sense I would think) to make sure the fruit is ripe! *facepalm* Our nectarines were quite hard, but I was impatient and wanted to make it straight away. In hindsight I should have waited a few days to let them ripen. To compensate I had to add a lot more sugar, so this recipe below is the un-compensated version. Regardless, it’s still super tasty with cheese and crackers.
(Top) My caramelized meringue with berry syllabub, passion fruit & fresh nectarine.
(Middle) Milly’s Picalilli
(Bottom) The perfect autumn day for a picnic in the park.
(Above) The Pickles I picked. I couldn’t resist the ‘Tangy Cucumber & Apple Relish’.
It came with a very pretty bonus (an aerogramme) from The Hungry Workshop! Woohoo!
Nectarine & Spanish Onion Chutney
5 large Spanish onion diced
1 good glug of Olive oil
1 tsp Curry powder
1 tsp Mustard powder
1 cup Cider vinegar
200ml Ezy Sauce
This is enough to make a batch of chutney for your first Pickle club. It’ll make 6 jars to take plus 2 to keep for yourself :)
1. Heat olive oil in a large pot. Add chopped onion to the pan and cook well until well browned.
2. Chop all nectarines into small pieces and remove the pips. Add these all to the pot and add four cup of water to the pan to prevent the bottom from burning.
3. Once the nectarines start to cook through, add the sugar, curry powder, mustard powder, vinegar and Ezy Sauce.
4. Cook well for a couple of hours until it looks like the right consistency. Remember it’ll thicken slightly as it cools. Continuously taste to see if you’d like it to be sweeter or more spicier.
4. When your chutney is almost ready, you’ll need to sterilize the jars. To do this you’ll need to heat the oven to 180ºC. Wash all in hot soapy water and rinse well. Place all jars on a oven tray facing up and not touching each other and pop them in the oven for 20 minutes. After this time, take them out of the oven and let cool to the same temperature as the chutney. Never add cold chutney to hot jars or vice versa!