Nectarine Chutney - cooking recipe

Ingredients

2 1/2 cups light brown sugar, well packed
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
500 g nectarines, pitted & coarsley chopped
2 lemons, quartered, seeded & chopped
2 onions, chopped
1/2 red capsicum, chopped (bell pepper)
1/4 cup crystallized ginger, finely chopped
3/4 cup raisins

Preparation

Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
Combine remaining ingredients in a bowl & add to syrup mixture.
Simmer, stirring occasionally, until thick, about 30 minutes.
Transfer to sterilised jars when almost cool.
Store chutney in the refrigerator, will last for several months.