Nectarine Relish

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Not only are nectarines the most mouthwatering fresh fruit, they also make an excellent relish. This relish is great served with cheese, especially a sharp goat’s cheese, but it’s also good served with cold roast lamb or a game terrine. The quantities given here will make enough to last a long time and you’ll find it’s easier to prepare in bulk. The recipe is from my sister Donna, the one in our family who preserves the most, and always has a fantastic garden to plunder for produce.


  • 1kg (lb) nectarines, stoned and cut into quarters
  • 500g (18oz) white onions, peeled and finely sliced
  • 1 green chilli, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • 100ml ( fl oz) cooking oil
  • 200g (7oz) raisins (muscatels go well in this relish)
  • 2 teaspoons crushed coriander seeds
  • 4 teaspoons ground cinnamon
  • 6 cardamon pods, crushed
  • 700g (1lb 9oz) unrefined caster sugar
  • 6 bay leaves
  • 400ml (14fl oz) cider vinegar
  • 100ml (fl oz) Asian fish sauce


Sauté the onions, chilli and rosemary in the oil for 10 minutes over a medium to high heat. Add all the remaining ingredients except the fish sauce and bring slowly to the boil, stirring occasionally to prevent the relish sticking to the bottom of the pan. Turn the heat down and simmer for 1 hour, then add the fish sauce. Continue to cook for about another 30 minutes until the relish is quite thick. Be sure to stir every 10 minutes or so as it thickens or it may catch on the bottom and burn.

When it is ready, spoon into hot, clean jars (rinse them out with hot water beforehand) and seal while still hot. Leave to cool and store in the fridge for at least a week before using. Stored this way the relish will keep for up to six months.