Ingredients

• 800 ml apple cider vinegar

• 400 g demerara sugar

• 150 g Moscovado sugar

• 500 g tamarind paste

• 2 tsp clove pepper, ground

• 1 tbsp star anise, ground

• 1 kilo ripe peaches, pitted and quartered

• 500 g red onions, peeled and quartered

• 5 hot green chillies, deseeded and halved

• 8 kaffir lime leaves

• 8 garlic cloves, peeled and halved

• 4 stalks of lemongrass, cut away the outer 2 leaves and use only the bottom half, chop finely

• 300 g fresh ginger, peeled and finely chopped

• 2 tbsp sea salt

Preparation

Boil the vinegar, sugar, tamarind paste and spices in a large pan for 5 minutes.

Add all the other ingredients, bring to the boil again and simmer over a low heat for 60 minutes until a thick consistency is achieved. Stir every 5 minutes or so to prevent burning.

Pour into boiled sterilisation jars, e.g. from Weck, seal well and leave to cool completely.

Store in the refrigerator for at least 1 week before first use. It will then keep there for up to 8 months without any problems. Once opened, use within a few weeks.

"Always make chutneys in sufficient quantities, they keep almost indefinitely when stored in a cool place and are always a welcome upgrade with spicy undertones. This spicy and tangy chutney goes perfectly with fish and all types of meat, even game. It is also fantastic with cheese or on a grilled roll. Filled in beautiful jars, chutneys are a personal and most welcome gift!"