1500 g/3 pounds of ripe nectarines
3 tbsp sugar
1 tsp salt
1/4 tsp chilli flakes
2 tbsp white vinegar
1 tsp fresh ginger, minced
Wash the nectarines, remove the stones and cut in pieces.
Put the nectarines into the heavy bottomed pan. Be sure the pan is taller than you would need because you don’t want hot piping bubbles burn you.
On low to medium heat, cook till nectarines let their juices, around 10 minutes, stirring constantly.
Add sugar and everything else. Check the taste.
Cook Chutney for 30 more minutes or till you’re satisfied with consistency.
In the meantime, boil a big pot of water. Submerge clean jars into the water and cook for a few minutes. Throw the lids in too, but only for a minute or so because they could get twisted and unusable.
VERY CAREFULLY drains the jars and the lids.
Pour the Chutney into the hot jars as soon as it’s cooked. Close the lids tightly (help yourself with kitchen towel and be careful not to burn yourself. It hurts like hell, so you know.
Go with the fork through the jar so any air bubbles go out.
Once the jars are nicely full and closed, turn them upside down, put in some nice basket or something, cover with blanket and tuck them in. Let them cool like that.
Keep your jars in your pantry. If you’re not sure your jars are properly closed, keep them in the fridge, as well as open jars.
Serve with some bread, pancakes, or eat it very unpolitely straight from the jars! Jam mustaches are a must!