Allow flavours to mature for about two weeks before eating. Delicious with roasted meats especially ham.

Ingredients

• 2 onions, peeled and chopped
• 1.5 kg peaches, peeled, stoned and cut into 1cm dice
• ½ cup crystallised ginger, finely chopped
• 2 tblsp whole coriander seeds
• 1 tblsp whole allspice, crushed
• 1 tblsp whole mustard seeds, crushed
• 2-3 dried red chillies
• 500 grams white granulated sugar
• 2 cups white or cider vinegar

Method

1. Crush coriander seeds, bruise allspice, mustard and chillies, tie together in a muslin bag.
2. Place onions, peaches, ginger, spices, sugar and vinegar into a preserving pan or large saucepan. Bring to the boil stirring until the sugar has dissolved.
3. Reduce heat and simmer gently for 1½ to 2 hours, until the mixture is soft and thick and all the vinegar has cooked away. Stir often, particularly towards the end of cooking to prevent sticking.
4. Remove spice bag, turn into hot dry jars, ensuring there are no air pockets. Seal when cold.