Peach and lime chutney with toasted Niuean coconut bread
Photo by Babche Martens
A great accompaniment for all sorts of summer meals, the lime gives this chutney a fresh kick. Makes 3 cups
- 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.