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Pickles and Chutneys

Ambarella and Raisin Chutney Recipe

Ambarella and Raisin Chutney Recipe

Ingredients :

1 kg ambarellas (half ripen)

200 g golden raisins (sultanas)

150 g raisins

1 tablespoon garlic, crushed finely

2 tablespoons ginger, finely grated

750 ml white vinegar

750 g white sugar

2 tablespoons salt or to taste

12 dried red chilies, seeds removed

5 whole cloves

1 stick small cinnamon


Method :

Wash the ambarellas before slicing and removing the seeds. Place in a non-aluminum deep saucepan with the rest of the other ingredients. Bring to the boil on low heat, stirring for about 1.5 hours until it is thick. Use a heat diffuser to keep the chutney from scorching at the base of the saucepan if necessary. Then fill in hot sterile jars and remember to use a non-metal lids as the cover.

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