Key Points:

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

Makes three cups chutney

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 pestle and mortar



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.