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.
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
sea salt and freshly ground pepper
¼ cup chopped fresh mint or basil
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.