In a huge pan, soften the onions, ginger and garlic in a teaspoon of water for a couple of minutes, then add the mustard seeds. Once the onions are translucent, add the rest of the ingredients. Bring to the boil.
Simmer, stirring occasionally, for a good two hours until the fruit is soft, sticky, thick and gloopy. Taste and adjust seasoning.
In another enormous pan, boil about an inch of water with the lid on, then pop all your jars and lids in to sterilise. Fish them out with tongs, lay them out on a clean tea towel and then fill with chutney, topping with a layer of baking paper before screwing the lids on tight.
Or wash jars and put them in an oven at 100C until hot.
Fill with chutney and put lids on. Screw them down tight then tip up so the hot chutney goes all around the lid, stand back up to cool. This ensures it seals and the lid is germ free.
Leave to mature in a cool place for three-four months before enjoying with cold meats and cheese.
Ingredients
Directions
In a huge pan, soften the onions, ginger and garlic in a teaspoon of water for a couple of minutes, then add the mustard seeds. Once the onions are translucent, add the rest of the ingredients. Bring to the boil.
Simmer, stirring occasionally, for a good two hours until the fruit is soft, sticky, thick and gloopy. Taste and adjust seasoning.
In another enormous pan, boil about an inch of water with the lid on, then pop all your jars and lids in to sterilise. Fish them out with tongs, lay them out on a clean tea towel and then fill with chutney, topping with a layer of baking paper before screwing the lids on tight.
Or wash jars and put them in an oven at 100C until hot.
Fill with chutney and put lids on. Screw them down tight then tip up so the hot chutney goes all around the lid, stand back up to cool. This ensures it seals and the lid is germ free.
Leave to mature in a cool place for three-four months before enjoying with cold meats and cheese.
