Peach, nectarine and tomato relish

Put a fruity twist on your classic tomato relish with this peach, nectarine and tomato version. It’s perfect for sandwiches or cheese boards.

2 Cups

10m

Note: + cooling time

30m

Ingredients

  • 2 large ripe yellow peaches, stoned, chopped
  • 2 large ripe yellow nectarines, stoned, chopped
  • 1 shallot, finely chopped
  • 4 roma tomatoes, chopped
  • 1 tsp yellow mustard seeds
  • ¼ tsp dried chilli flakes (optional)
  • 2 tbs ginger, finely grated
  • 1 dried bay leaf
  • ¾ cup (185ml) white wine vinegar
  • 1 cup (220g) white sugar

Method

STEP 1

Combine the peach, nectarine, shallot, tomato, mustard seeds, chilli, if using, ginger, bay leaf, vinegar and sugar in a medium heavy-based saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 30 mins or until the mixture is reduced by one-quarter.

STEP 2

Meanwhile, to sterilise preserving jars, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove the sterilised jars and lids and place upside down on a clean tea towel.

STEP 3

Spoon relish into warm sterilised jars. Seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.