Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:2hr › Ready in:2hr30min
Put the salt and garlic in a pestle and mortar, and grind to create a smooth paste.
Add the garlic mixture along with all other ingredients to a large heavy bottomed pan. Mix together and bring to a simmer. Simmer for 1 1/2 to 2 hours, until the liquid has evaporated and the chutney is thick.
Put the chutney into clean and warmed (in the oven) jars. Put a wax seal on the chutney and screw on the lid. Leave the chutney to cool. Store unopened jars in a cool, dark place.
For the best results leave the chutney in jars for one month before opening.
The type of vinegar used in the recipe can be malt, cider or white wine, so I leave the choice of vinegar to you. I usually make his chutney with malt vinegar. Also, you have the option to add 1, 2 or 3 chillies to the recipe depending on how much heat you would like to add. I find one chilli OK for my taste buds. I have suggested the use of soft brown sugar because it darkens the chutney, or use ordinary caster sugar instead.