Peel the peaches. Buy ripe peaches as they are easier to peel. If you’re not able to find ripe peaches, place them in a pot of boiling water for 5-10 minutes. The skin will peel off easier. Dice peaches and discard the stone.
In a frying pan, toast the cumin and fennel seeds for 1-2 minutes on medium heat. Do not add oil. Set aside.
Add 2 tbsp olive oil into the fry pan. Add garlic, ginger, and onion. Fry until softened.
Add peaches, 4 tbsp of apple cider vinegar, sugar, star anise, nutmeg, cinnamon and toasted cumin and fennel seeds. Stir continuously until all liquid has been absorbed and peaches have softened.
Remove from the heat.
If the peaches are too chunky for your liking, you can use a masher to mash the peaches.