Quick and Easy

Peach and kaffir lime chutney

Nici Wickes' peach and kaffir lime chutney makes a great pairing for seafood, such as crumbed fish, or try it with sticky pork or other Asian-inspired dishes like soy chicken

Peach and kaffir lime chutney

Makes 4 jars

Cook

45M

Nici Wickes

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

5 kilogram peaches, peeled, destoned and diced

1 large onion, diced

200 gram brown sugar

250 millilitre cider vinegar

1 teaspoon cardamon

1 teaspoon ground ginger

1/2 teaspoon turmeric

4 kaffir lime leaves, finely shredded

Method

1.In a large saucepan, gently bring all the ingredients to a simmer and cook until thickened – about 35-45 minutes.

2.Spoon into hot, sterilised jars and secure the lids.

3.Wipe jars clean and leave to cool.

Home-made fish fingers

4.Cut fillets of fresh gurnard into fingers. Dredge in flour, dip in beaten egg, then in seasoned panko crumbs.

5.Shallow-fry in hot oil for 2-3 minutes each side until golden brown.

6.Serve on lettuce leaves with chutney.

Nici Wickes