Peach and lime chutney with toasted niuean coconut bread
31/1/2008
A great accompaniment for all sorts of summer meals, the lime gives this chutney a fresh kick
Ingredients
| 2 cups | Peaches, peeled and chopped |
| 1 | Kaffir lime leaf, finely shredded |
| 1 | Apple, peeled, cored, and chopped |
| 1 | Onion, peeled and finely diced |
| 2 tsp | Salt |
| 1 cup | Brown sugar |
| 1 cup | Malt vinegar |
| 1 | Star anise |
| 1 tsp | Coriander seeds, crushed in a mortar and pestle |
Directions
- Put all ingredients in a heavy based saucepan.
- Bring to a boil stirring, then continue boiling steadily for approximately 1 hour, stirring frequently until the mixture is thick and jam-like.
- Spoon into sterilised jars. Leave chutney to cool then cover with airtight sterilised lids and store in a cool, dark cupboard. Refrigerate after opening.
- 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.
Makes 3 cups
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