Peach and lime chutney with toasted Niuean coconut bread

Babche Martens

A great accompaniment for all sorts of summer meals, the lime gives this chutney a fresh kick. Makes 3 cups

Ingredients

1	Apple, peeled, cored, and chopped
1	Onion, peeled and finely diced
1	Kaffir lime leaf, finely shredded
2 cups	Peaches, peeled and chopped (Main)
2 tsp	Salt
1 cup	Brown sugar
1 cup	Malt vinegar
1 tsp	Coriander seeds, crushed in a mortar and pestle
1	Star anise

Directions

1. Put all ingredients in a heavy based saucepan.
2. Bring to a boil stirring, then continue boiling steadily for approximately 1 hour, stirring frequently until the mixture is thick and jam-like.
3. Spoon into sterilised jars. Leave chutney to cool then cover with airtight sterilised lids and store in a cool, dark cupboard. Refrigerate after opening.
4. Serve on toasted Niuean coconut bread, available from the Otara market. Get in before 10am or it will all be sold, or substitute with brioche.