Peach, Ginger and Chilli Dressing

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This goes really well with grilled or barbecued meats, especially pork chops. It keeps in the fridge for a day or two.


  • 3 ripe peaches, skin on and stones removed
  • 1 small thumb fresh ginger, peeled and sliced or 1 ‘ball’ candied ginger
  • 1–2 red chillies, sliced
  • 2 cloves garlic, peeled
  • juice of 1 large lemon
  • 8 large mint leaves
  • 180 ml (6 fl oz) salad oil
  • 1 teaspoon salt


Place all ingredients in a blender and purée to a fine consistency. You may want to pass the dressing through a fine sieve if you don’t like the texture of the peach skin.