*ari*/sig chutney nectarine and lemongrass

• 3 large chillies
• 3 stalks lemongrass, white part only
• 3 lb5oz (1.5kg) nectarines, stones removed,chopp roughly
• 3 clove garlic,finely chopped
• 2 tbsp grated fresh ginger
• 1 large onion ,chopped
• 2 tsp ground coriander
• 17 fl oz (2cups).white wine vinegar
• 10 oz (11/2 cup) lightly packed soft brown sugar
• 1 tsp salt

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
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.
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
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
5. wear gloves when handling and cutting chillies to protect your fingers
6. adapted from Jams and Preserves (Lynn Lewis)

chillies, stalks lemongrass, nectarines, clove garlic, ginger, onion, ground coriander, wine vinegar, brown sugar, salt

Taken from cookpad.com/us/recipes/331559-arisig-chutney-nectarine-and-lemongrass (may not work)