Fresh Nectarine and Tamarind Chutney

Remove the seeds from the capsicum and chilli and slice both finely. Heat the olive oil in a sauté pan, add the capsicum, chilli, red onion, garlic, and cinnamon. Cook gently until the vegetables are soft then add all the remaining ingredients except the nectarines and herbs. Cook for another 10 minutes until syrupy.

Cut the nectarine flesh from the pit and cut into large dice. Add to the pan and cook until the fruit is soft but not mushy. Season to taste and if a little too sharp add 1-2 extra teaspoons of brown sugar. Tip into a bowl and allow to cool. Fold through the herbs when ready to serve. Refrigerate and use within 3-4 days.
Makes 2 ½ cups

Tamarind Concentrate: the fuzzy pod of the tamarind tree has a sweet sour flavour which adds a tang to certain dishes. Ready to use tamarind pulp or concentrate is readily available in Asian supermarkets. Alternatively, blocks of tamarind pods can be soaked in water and strained to produce the same pulp.