Chilli jam with a kiss of the orient

My mum used to stink our kitchen out making chutney. Perhaps it was the acidity in the malt Vinegar but it got right up my nose. My taste buds have mellowed over the years – although malt vinegar is still a no-no. This chutney, therefore, does not have that acidic tang –  I use balsamic and is quick to prepare and cook, although it does require a cooling off period. The added star anise and orange zest give it a taste of the East but there are so many levels of flavour coming through with this condiment. Excellent with anything really but it’s a marriage made in heaven when joined with Pork pie