Not quite a fresh chutney, nor like a thick classic preserve. It somehow fits snuggly in between and it is sensationally tasty. It will make even humble bbq’d sausages into a special event. You will find dried nectarines in specialty food stores. If unavailable use 12 New Zealand dried apricots halves.

Ingredients

• 2 tblsp tamarind pulp
• ¼ cup warm water
• 500 grams juicy plump tomatoes
• 5 cm piece fresh ginger, grated
• 1/2 tsp fennel seeds
• 1 whole dried red chilli
• 4 large juicy cloves garlic, crushed, peeled and diced
• ½ cup brown sugar or grated palm sugar
• 6 dried nectarine halves, diced
• 1 mild green chilli, deseeded and sliced

Method

1. Mix the tamarind pulp and water together to make a muddy paste. Sieve and reserve 2 tablespoons of pulp.
2. Blanch and peel the tomatoes. Chop the flesh roughly.
3. Heat a dash of oil in a frying pan and cook the ginger, garlic, whole red chillies and fennel seeds for 1-2 minutes or until very fragrant. Do not burn or it will give the curry a nasty flavour.
4. Add the tomatoes, sugar, nectarines, green chilli and cook over a moderate heat for 10-12 minutes or until thick, stirring occasionally. Remove the whole red chilli before serving.

Cooks Tips

Dried Nectarines are available in good delicatessens or some supermarkets.