This recipe first appeared in New Zealand Woman's Weekly.
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
- 45 mins cooking
- Makes 4 jars
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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
- 1In a large saucepan, gently bring all the ingredients to a simmer and cook until thickened – about 35-45 minutes.
- 2Spoon into hot, sterilised jars and secure the lids.
- 3Wipe jars clean and leave to cool.
Home-made fish fingers
- 4Cut fillets of fresh gurnard into fingers. Dredge in flour, dip in beaten egg, then in seasoned panko crumbs.
- 5Shallow-fry in hot oil for 2-3 minutes each side until golden brown.
- 6Serve on lettuce leaves with chutney.
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New Zealand Woman's Weekly
May 07, 2023
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