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.

x e.


(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

2.5kg Nectarines
5 large Spanish onion diced
1 good glug of Olive oil
150gm Sugar
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!

Related Posts

12 Discussion to this post

  1. Amy says:

    I wish it were a *spring* day! x

  2. Ambika says:

    The chutney sounds wonderful!! Beautiful pictures!

  3. I already finished your jar with the couscous tonight. A real treat!

  4. What a fun fun concept! Too bad you are in Melbourne :-(

  5. How fun! I’ve never heard of a pickle club but it does sound like fun. I love the sound of your nectarine and spanish onion chutney too,

    • Emily says:

      Hey Jen, Pickle Club is the best! I hope you enjoyed having your parents staying with you :)

  6. Gosh, Pickle Club sounds like such a fabulous idea. All those jars of goodness! Do want.

  7. michelle says:

    what is ezy sauce, thanks m

    • Emily says:

      Hi Michelle, Ezy sauce adds extra vinegar and spices to you mix. You can make it without but you may have to taste it and add a few more ingredients to your liking. You should be able to find it in a supermarket in the sauce isle. Goodluck!

  8. […] recently, though, preserving has become fashionable. Recipes for chutneys abound on hipster blogs and cooler recipe sites; Punk Domestics has an enormous following; and even Girls features a maker […]

Leave a Reply to Emily Cancel reply

Your email address will not be published. Required fields are marked *