• Partnered with
  • Easy
  • Makes 4
  • 45 mins cook

Peach and kaffir lime chutney

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


  • 5 kg peaches, peeled, destoned and diced
  • 1 large onion, diced
  • 200 g brown sugar
  • 250 ml cider vinegar
  • 1 tsp cardamon
  • 1 tsp ground ginger
  • 1/2 tsp 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

  1. Cut fillets of fresh gurnard into fingers. Dredge in flour, dip in beaten egg, then in seasoned panko crumbs.
  2. Shallow-fry in hot oil for 2-3 minutes each side until golden brown.
  3. Serve on lettuce leaves with chutney.

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

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