Make this nectarine and ginger chutney, then check out our tomato chutney, courgette chutney, plum chutney, pear chutney and more chutney recipes.
For more nectarine recipes, check out our nectarine crumble, grilled nectarines with burrata, chilli and mint and more nectarine recipes.


  • 600g nectarines (just ripe)
  • 50g ginger, peeled and finely chopped
  • ½-1 tsp dried chilli flakes
  • 1 tsp nigella seeds
  • 1 tsp coriander seeds, lightly crushed
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 150ml distilled vinegar
  • 1 tsp sea salt flakes
  • 150ml soft light brown sugar


  • STEP 1

    Cut a small cross into the base of each nectarine, then tip into a large heatproof bowl and cover with just-boiled water. Leave for 30 seconds-1 minute, then drain and peel away the skins using a sharp knife. Chop into chunks and remove the stones.

  • STEP 2

    Put the nectarine pieces and all the remaining ingredients in a stock pot or jam pan with 200ml of water. Bring to a simmer over a medium heat and cook, uncovered and stirring occasionally, for 35-45 minutes or until the mixture has thickened and is jammy.

  • STEP 3

    Transfer to a sterilised 500g jar while the jar is still hot, then seal. Leave to cool completely before adding any labels. The chutney will keep in a cool place, unopened, for six months, or for one month in the fridge once opened. Serve with cheese or on sarnies. Or finely chop any larger pieces of nectarine in the chutney, stir these back through and brush the chutney over ham for the final 5-10 minutes of cooking.

Discover more sweet and juicy nectarine recipes

Dairy Free Nectarine Tart Recipe With Coconut and Lime


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating