1 kilogram (about 5-6) yellow peaches
300 ml cider vinegar
¾ cup brown sugar
⅔ cup caster sugar
3-4 star anise
½ teaspoon ground allspice
juice of 1 lemon
1 cooking apple, peeled and grated, core discarded
2 red onions, cut into thin wedges
2 small or 1 large lemon grass stem, outer 2 layers removed and finely chopped
3-4 cm piece ginger, peeled and finely chopped
Peel, stone and roughly dice the peaches.
Bring the vinegar, sugars and spices to the boil in a large saucepan and boil for 5 minutes. Add all the remaining ingredients, bring back to the boil, then reduce the heat to a moderate simmer and continue to cook for a further 55-70 minutes or until the chutney has reduced to a thick mixture. Make sure you stir every 10 -15 minutes to prevent it catching on the bottom.
Transfer the chutney to hot sterilised jars and seal straight away. Refrigerate once opened.
Makes approximately 1 litre