Ingredients

The following ingredients have 7 Servings
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Instruction

  • <p>STEP 1<br /> Heat the oil in a large heavy-based saucepan or preserving pan and fry the black mustard seeds<br /> and fenugreek seeds until they start to pop. Stir in the ground ginger and onion and cook for<br /> 5 minutes until the onion is softened.</p> <p>STEP 2<br /> Add the rest of the ingredients and cook over a low heat until the sugar has dissolved, then bring<br /> to the boil. Reduce the heat again and simmer for 1–1½ hours until thickened.</p> <p>STEP 3<br /> Remove from the heat, then spoon the chutney into 6–8 sterilised 450g jars and seal. Set aside to<br /> cool completely. Leave to mature in a cool, dark place for a few weeks before eating. The chutney<br /> will keep for up to a year.</p>