Peach and lime chutney with toasted niuean coconut bread
A great accompaniment for all sorts of summer meals, the lime gives this chutney a fresh kick
|2 cups||Peaches, peeled and chopped|
|1||Kaffir lime leaf, finely shredded|
|1||Apple, peeled, cored, and chopped|
|1||Onion, peeled and finely diced|
|1 cup||Brown sugar|
|1 cup||Malt vinegar|
|1 tsp||Coriander seeds, crushed in a mortar and pestle|
- 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