Ingredients
Method
1.In a large pot over medium heat, add the olive oil and onion and sauté for a couple of minutes until beginning to become translucent. Add the garlic and ginger, and quickly stir through. Next add all the other chutney ingredients. Bring to boil stirring occasionally. Reduce heat and simmer for approximately 40 minutes stirring occasionally until the liquids are reduced and slightly syrupy.
2.Check seasoning and pour into jars. (I leave the whole chilli in the jar to slowly release flavour – plus it looks decorative.) I enjoy this in the summer, so keep it in the fridge. It will last for 2–3 weeks. Serve with Huntley & Palmers Cracked Pepper and Rock Salt Flatbreads.