Directions: Dissolve tamarind paste in 125mL vinegar. Place peaches, ginger, coriander, garlic, tamarind mixture, remaining vinegar, sugar and chillies in a saucepan. Bring to the boil, stirring, until sugar is dissolved.
Reduce heat and simmer without stirring for 20 minutes. Transfer to warm sterilised jars. Seal and label when cold.