Vegan, gluten free and sugar free fruit chutney.
In a deep pan dry roast the cardamom, cinnamon and star anise. Pound lightly to crush them once cooked.
Add the oil and coat the pan.
Toss in the asafoetida, ginger and turmeric root and cook until aromatic.
Lightly cook the cardamom, cinnamon & star anise until golden.
Toss in the chopped fruit, salt and xylitol. Mix well.
Add the vinegar and bring to a boil.
Season with salt and cook on low heat until the Chutney starts to thicken.
Mix in the Chilli flakes, if using.
Take off the heat and pour into sterilised glass jars.
Store in the refrigerator and use in 10 - 15 days.
Peaches can be substituted by peaches or, fresh apricots too.