June 17, 2015

SULTANA CHUTNEY

Ingredients:
Sultanas - 750 gm
Malt vinegar -440 ml
Fresh ginger - 60 gms (thinly sliced)
Garlic cloves - 6 (sliced)
Blanched almonds - 2 tbsp
Brown sugar - 375 gm
Salt - 60 gm
Red chillies - 2 (chopped)

Method:

  • Soak sultanas in vinegar for 24 hours.
  • Combine sultana mixture in a saucepan with ginger, garlic, almonds, sugar, salt and chillies, bring to the boil, reduce heat to low, simmer uncovered until mixture has reduced and thickened, cool.
  • Pour into sterilized jars, seal well.
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