A fantastic recipe that I have been using for years. It does have a lot of ingredients but its worth the effort. This recipe makes quite a bit but it freezes really well. Its best to make this a few days before you need it so that it has time to benefit from all the lovely spices in it.
1. You need to use a non corrosive pot to cook the chutney in, such as an enameled or stainless steel pot.
2. The chutney should be cooked at a good simmer, uncovered and not boiled.
3. The addition of the different elements at different times during the cooking gives you several textures and makes this great chutney.
4. The chutney is better if cooked in advance, up to a week is not a problem stored in the fridge, it only gets better.
5. The chutney can be frozen for up to 6 months or canned in mason jars using a traditional steam sterilization method then stored in a dark, cool dry place.