South Seas Chutney

South Seas Chutney

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Ingredients

  • 1 lb 450 g onions, chopped
  • 1/2 pint 300 ml raspberry vinegar
  • 1/2 pint 300 ml white-wine vinegar
  • 3 mangos peeled and chopped
  • 16 oz 432 g can of crushed pineapple in juice
  • 1 tablespoon grated fresh root ginger
  • 3 teaspoons ground ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 teaspoons lime juice
  • 2 oz 50 g sultanas
  • 1 lb 450 g golden granulated sugar
  • 1 oz 25 g flaked almonds

Instructions

  • Gently cook the onion in the vinegars for 5 minutes. Add the mangos, pineapple with juice, ginger, spices and lime juice and cook until soft – about 40 minutes to 1 hour.
  • Add the sultanas and salt and cook for a further 15 minutes. Add the sugar and cook until reduced and there is no free vinegar. Add the almonds.
  • Spoon into cooled, sterilized jars, seal and label. Store for 6-8 weeks before using.

Notes

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