Peach and Bell Pepper Chutney

Method

In a big pan, add a little olive oil and fry a clove, fennel seeds, black peppercorns, cinnamon stick, cumin powder, star anise, black peppercorns and ½ a dried red chilli.

Add the chopped onions, minced ginger, bell peppers and the peach along with a big pinch of orange zest.

Add the jaggery and rice wine vinegar.

Reduce till the vinegar has reduced.

Cook for 10 minutes until the onions and peppers are soft but not mushy.

Add the juice of half an orange.

Season to taste with salt and pepper.

Add chopped mint and coriander leaves.