About this recipe: This chutney will bring a smile to your face and a zing to your taste buds. The chutney goes well with curry, cold meats and cheese, it's a good all-rounder.
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.