An abundance of beautiful seasonal stone fruit coming in through our veggie boxes recently has led to some fabulous experimentation in the kitchen! Stone fruit relish is our new thing - we adore this alongside our evening protein, but my favourite way to enjoy it is dolloped into a cooking omelette along with some spinach and mushrooms to fold up into a beautifully sweet and savoury brunch.
It may not be the prettiest looking condiment you ever cook, but it lifts a meal beautifully… plus it’s a great way to purpose old jars!
You can substitute out the nectarines for any stone fruit - peaches or plums would both be a dream! Choose what’s growing locally to you.
Full disclosure: this recipe uses some sugar. We make sure it’s organic and unrefined, and there’s less in this then your standard packaged relish, but this is still one to enjoy in moderation.
Store in sterilised jars and in the fridge to add to dishes as you please. You’ll find the flavour improves with time, so give it a week or so before diving in!
Makes one small jar, approximately 150ml. Simply multiply the quantities to make a bigger batch.
200g white nectarines, softer if possible (or any stone fruit you like)
135g red onion, finely sliced
1/4 lemon, sliced very fine
1 tsp rosemary leaves (dried or fresh)
1/4 tsp cumin seeds
1/4 tsp mustard seeds
50mls apple cider vinegar
75g organic, unrefined sugar
Preheat the oven to 180C/350F
Place all ingredients except the sugar into an oven safe dish and use your hands to combine
Bake for 45 mins, stirring twice, until the mixture starts to darken in colour
While it’s cooking, sterilise a jar and lid by adding both to a deep pot, filing with cold water and bringing to the boil. Reduce heat to medium and boil for 10 minutes. Carefully remove and place upright on a tea towel to air dry.
Remove, add the sugar and mix to combine
Return to the oven and cook for a further 30 minutes, stirring twice
By now, any liquid should be minimal and syrupy, and the fruit should still be holding it’s shape
I like to fish out the lemon rind before jarring, but if you like it, but all means leave it in!
Tip relish into your sterilised jar. Once cool, place the lid on and store in the fridge. Give it some time to mature to enrich the flavour!