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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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