an open glass har of amber-coloured chutney with slices of cheese and crackers

Nectarine and ginger chutney

  • makes a 500g jar
  • Easy

This relish is sweet, fragrant, sharp and spicy – a versatile condiment that tastes like sunshine and can perk up any cold cuts


Make this nectarine and ginger chutney, then check out our tomato chutney, courgette chutneyplum chutney and more chutney recipes.



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


  • 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