Cookbook:Ambarella and Raisin Chutney

Cookbook | Ingredients | Recipes

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

Procedure

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.