2 teaspoons sea salt flakes and freshly ground black pepper
Method
Heat oil in a medium saucepan over medium heat. Add onion and cook for 5 minutes or until softened. Add garlic, ginger, cumin, coriander and paprika. Stir until combined and cook for 2 minutes or until aromatic.
Add peaches, chipotle, sugar and vinegar. Stir until combine and mixture comes to the boil. Reduce heat and simmer, uncovered, for 40 minutes or until a thick chutney forms. Season with salt and pepper. Ladle into sterilized jars and cover with lids. Cool. Once cooled, store in a cool dark place for up to 6 months. Perfect to serve with grilled chicken, steak, pork or fish.
