Ambarella and Raisin Chutney Recipe

Ingredients :

1 kg

250 g

125 g

1 tablespoon

2 tablespoons

750 ml

750 g

2 tablespoons

1 stick

Half ripe ambarellas

Sultanas (golden raisins)

Raisins

Finely crushed garlic

Finely grated fresh ginger

White vinegar

White sugar

Salt

Dried red chilies

Whole cloves

Cinnamon

Method :

Wash and slice the fruit, discarding seeds.
Put into a non-aluminum, heavy based saucepan with all the remaining ingredients, first breaking off and discarding stems of chilies and shaking out the seeds.
Bring to the boil, stirring, and cook over low heat until thick, about 1 1/2 hours.
Use a heat diffuser if necessary to keep chutney from scorching at base of pan.
Fill hot sterile jars and cover with non-metal lids.
Serve.