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.