Fruit Chutney

  1. Peel, core and destone selected fruit, so remaining fruit weight is about 1 kg. Chop onions, crush garlic, and grind cloves if whole. Place in heavy based saucepan.
  2. Add raisins, sugar, salt, and cayenne pepper. Add enough vinegar to almost cover. Stir well.
  3. Boil gently with frequent stirring for about 2 hours or until chutney is thick and jam-like.
  4. Stored best in 3x 350ml sterilised jars.

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