Fresh Nectarine and Tamarind Chutney
Serve this fresh chutney with turkey or ham during the festive season. It can be made one or two days ahead, but only add the fresh herbs when ready to serve.
INGREDIENTS
1 red capsicum
1 mild red chilli
2 tablespoons olive oil
½ red onion, finely chopped
1 clove garlic, crushed
1 teaspoon ground cinnamon
½ cup tamarind concentrate
¾ cup pineapple juice
¼ cup cider vinegar
2 tablespoons firmly packed brown sugar
3-4 nectarines
sea salt and freshly ground pepper
¼ cup chopped fresh mint or basil
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.