• 1.25 kg stoned and roughly chopped nectarines
• 1 red capsicum
• 2 c brown sugar
• 1 c red wine vinegar
• 1 tsp each of salt and finely grated fresh ginger
• 1/2 tsp cayenne pepper
• 2 cloves of garlic
• 1 tablespoon chopped rosemary
• 3/4 c sultanas

Place the nectarines and capsicum in a lightly oiled baking dish and roast for 30 mins at 180 C
Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar. Cook for 1 hour until the chutney is thick and glossy, and pour into sterilised jars and seal.