1. Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves. 2. Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars. 3. The chutney can be eaten immediately or it will keep in a cool dark place for up to six months. 4. Place chutney into the fridge after opening and use within 2-3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
