1: Place all the ingredients apart from the vinegar and sugar into a pan and mix.

2: Pour in the vinegar and sugar and cook on a low heat until the sugar has dissolved, then bring to the boil.

3: Reduce the heat and cook gently for an hour until the mixture is thick and sticky.

4: Stir continuously toward the end of the cooking time so that the chutney doesn’t catch at the base of the pan.

5: Pour the warm chutney into warm sterilised jars and place the lid on immediately

Tip: This is a reduced sugar recipe. You can also replace some or all of the sugar in this recipe with fruit syrup, adding 75 % of syrup to sugar.

Keeps: approximately 9 months in the fridge

Photo source: www.apronstringsblog.com