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Ingredient
Sig's chutney nectarine and lemongrass
Introduce
Ingredient
3 stalks
lemongrass, white part only
3 clove
garlic,finely chopped
2 tbsp
grated fresh ginger
2 tsp
ground coriander
17 fl oz
(2cups).white wine vinegar
10 oz (11/2 cup)
lightly packed soft brown sugar
1 tsp
salt
Cooking instructions
* Step 1
Cut chillies in half,remove seedsfrom two and finely slice all the chillies, bruise the lemongrass with the back of a knife and slice finely
* Step 2
Place all ingredients in a large pan and add 1 teaspoon salt,stir over low heat for five minutes,or until all the sugar has dissolved.
* Step 3
Bring to boil,then reduce the heat and simmer for 45-50 minutes,or until the chutney is thick,stir often to prevent the chutney from burning or sticking to the bottom of the pan
* Step 4
Spoon immediately into clean warm jars and seal, turn the jars upside down for 2 minutes,then invert and leave to cool.leave for one month before opening to allow the flavour to develop,store in a cool place for up to 12 month,refrigerate after opening for up to 6 weeks
* Step 5
Wear gloves when handling and cutting chillies to protect your fingers
* Step 6
Adapted from Jams and Preserves (Lynn Lewis)
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