• Peaches - Score an X at the bottom of the peaches and drop them in hot, boiling water. Blanch them for 3 to 5 minutes. Let cool for 5 minutes, then peel and roughly chop them.
  1 lb Peaches
• Combine - In a medium saucepan or small skillet over medium heat, add all the ingredients except chili flakes.
  1 lb Peaches, 1 cup White sugar, 1 red chili, 1 tbsp Ginger sliced, 1/2 tsp Lemon zest, 1 Star anise, 1/2 bay leaf, 2 Cardamom pods, 3 Cloves, 5 back peppercorns, 2 tbsp Vinegar, 1/4 tsp Salt
• Boil - Cook on medium until all the sugar has dissolved, then bring to a boil and let it boil for 2 minutes.
• Mash - Use a potato masher to mash the fruit. Reduce the heat to a low simmer or medium-low.
• Simmer - Cook on a low simmer for 10 to 20 minutes. Then add the chili flakes and continue to simmer for another 10 minutes until thick.
  1 tsp Chilly flakes
• Cool - when most of the moisture has dried out, cool in the pan for 10 minutes, then transfer to a sterilized mason jar and store in the fridge.

Canning process

• Pour the chutney into the warm, sterilized jar and close the lid.
• Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat. Lower the jars over the rack, leaving enough space between the jars.
• Bring the water to a boil again. Cover the pot and process for 15 minutes. Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
• Let the jars cool completely. Press the top of the lid to ensure the seal is tight. The lid should not move at all. Store in a cool, dry place.