The very best nectarine chutney

For a long time I was scared of chutney. I didn't understand it, or really appreciate the value of homemade over commercial. But I do now, and one little book, uncovered in a dusty op-shop years ago, was responsible for this... A PICKLE AND CHUTNEY COOKBOOK.

This little cookbook has become a bit of a preserving bible for me. It's written by the wonderful Digby Law, apparently crowned the 'High Priest of Vegetables' back in his day. Read this article about him, and check out the fantastic photo where he's rocking double-denim... he totally pulls it off!

You can always tell a favourite cookbook by the splats of old food through the pages!

Digby explains chutney as a 'savoury jam'. And jam as a 'sweet chutney'. Both are excellent descriptions, and you can't help but get the idea...

Every year at the end of March I make a double batch of his nectarine chutney and if my preserving skills are en pointe, we have enough to last us the whole year, through to the next year's nectarine season. It's such a satisfying feeling. I guess that smug self-righteousness is how doomsday preppers feel ALL this time... (I swear I'd probably be one if I didn't have a full-time job).

Digby described his nectarine chutney as 'all that a fruit chutney should be - spicy, sweet and full of flavour', and his is NOT wrong!

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Here's the recipe from Digby's book. I totally love how he's light on instructions and lets you figure it out for yourself. He trusts that you're not an idiot. Thanks Digby, I appreciate your faith in my skills!

Ingredients

2kg stoned nectarines

500gm onions

100gm crystallised ginger

250gm preserved mixed peel

500gm raisins

500gm brown sugar

3 TBSP salt

1 tsp cayenne pepper

1 TBSP curry powder

3 1/2 cups malt vinegar

Method

Chop the nectarines, onions and ginger. Put into a large saucepan with the rest of the ingredients and mix well. Bring to the boil and cook gently for 1 hour, stirring occasionally. Spoon into clean jars when cool, and seal. Makes about 4 litres.

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Digby doesn't give instructions on how long to leave the chutney before it's ready to eat either. But I think 6-8 weeks is normally long enough. Though having said that, it really is a case of 'the longer, the better'. My jars from a year ago are SO good right now. Thankfully I was able to preserve them successfully and they've lasted in perfect condition for that long. I've had disasters in the past when I've gone to grab a jar, and opened it up to find a mouldy surface... so sad!

I love how this side-by-side comparison (below) perfectly demonstrates how the 'aged chutney' on the left has mellowed and combined - it's got a glossy richness to it. While the 'fresh chutney' on the right still has visible chunks of all the ingredients and hasn't had the time yet to 'deepen' in flavour.

Best way to eat nectarine chutney? Grab some crisp, quality crackers, cut thick hunks of aged cheddar and blue, and load on the chutney. This really is a simple eating pleasure, made all the more pleasurable by the knowledge that you can keep doing it all year round with your stock of preserves! And if you're wearing double-denim while you're doing all that - so much the better...