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

By Nici Wickes
  • 45 mins cooking
  • Makes 4 jars
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 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


  • 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.

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