1 red onion, peeled + finely diced
2 cloves garlic, minced
5 yellow peaches, pit removed, cut into small chunks
2 apples, core removed, cut into small chunks
400g tinned, chopped tomatoes
3 cups water
2 1/2 cups apple cider vinegar
2 cups brown sugar
2 tsps mixed spice
Pinch chilli flakes
2 star anise
3 or 4 cardamom seed
5 or 6 cloves
Salt + freshly ground black pepper
In a large saucepan warm one tablespoon of olive oil over medium heat; add the onion and garlic and sauté for 5-7 minutes until slightly softened.
Add the star anise, cardamom seeds and cloves into a small square of muslin and tie together with some twine to form a small spice bag.
Place the peaches, apple, tomatoes, water, cider vinegar, brown sugar, mixed spice and chilli flakes into the pot with the onion and garlic add the spice bag and stir everything together really well. Bring to the boil then simmer over low heat, lid off, for 1.5 – 2 hours until the chutney is thick and reduced. The longer your cook the chutney the better the flavour will be, so if you feel it needs a little extra water along the way, feel free to add some to loosen up the mixture.
Store in sterilised jars and serve chutney with cheese or cold meats.