- 500g onions
- 1kg fruit, peeled, stoned and diced
- 500ml vinegar
- 250ml water
- 500g sugar
- 1 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons mild/medium/hot curry powder, depending on how spicy you like your chutney
- 1 teaspoon ground cinnamon
- 1 teaspoon mustard powder
- Put all the ingredients in a large pot.
- Mix well. Bring to the boil, stirring every now and then so that the mixture doesn’t catch on the bottom of the pot and the sugar dissolves.
- Lower the heat and simmer until the fruit is cooked. Taste and adjust the spiciness to suit your palate.
- Warm some glass jars and their lids slowly in the oven to sterilise them, and bottle the chutney while still hot. Also put the lids on while the chutney is still hot.
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