Makes 1 jar of 250g
480g or 3 medium nectarines | 1 tsp corianderseeds | 1 tbsp marjoram | 1 tbsp olive oil | 5 tbsp white wine vinegar | 1 tbsp sweetener
→ Cut the nectarines in small cubes. Grind the corianderseeds in a mortar. Heat the olive oil in a small saucepan. Stir the nectarines and add the ground coriander seeds and marjoram. Extinguish with the wine vinegar and sweet with sweetener. Let simmer for 20 minutes on low-medium heat. Pour over into a jar and let cool down completely. The chutney will further stiffening in the glass. Keep in the fridge for a week.