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Summer rolls

Lunchbox recipes

Peanut butter-and-banana baked doughnuts

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5 minutes

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8 minutes

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Falafel waffles

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Breakfast recipes

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25 minute

Breakfast recipes

Breakfast bars

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15 minutes

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Spicy chicken and chickpea roti

10 minutes

Dip recipes

Nectarine chutney

40 minutes

Nectarine chutney

By Hannah Lewry

Serves Makes 1 jar

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 T olive oil
2 small red onions, chopped
2 cloves garlic, minced
1 x 2 cm piece ginger, minced
1 t mustard seeds
3 Woolworths Flavourburst™ nectarines, roughly chopped
½ cup caster sugar
½ cup red wine vinegar
4 sprigs fresh thyme

Method

1. Heat the olive oil on a saucepan and sweat the onions, garlic, ginger and mustard seeds until fragrant and translucent.

2. Add the nectarines, sugar and vinegar and simmer for 30–40 minutes, stirring occasionally. Check the seasoning.

3. Add the thyme and turn off the heat. It will thicken while it cools. Once cooled, store in an airtight container. This is delicious with cheese, sausage rolls, pork chops or pork sausages.

Find more stone fruit recipes here.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Angelfish wraps

Summer rolls

Peanut butter-and-banana baked doughnuts

Serrano and crispy cheese bites snack box

ClemenGold® Asian noodle salad

Falafel waffles

Sumac-white chocolate trail mix

Breakfast bars

Herbed hake polpettes with dill yoghurt and homemade pickles

Beef sliders

Spicy chicken and chickpea roti

Nectarine chutney

Nectarine chutney

Ingredients

Method