Myanmar - Ambarella and Raisin Chutney

Ambarella and Raisin Chutney

Ingredients

-       1 kg/2 lb half-ripe ambarellas

-       250 g/8 oz sultanas (golden raisins)

-       125 g/4 oz raisins

-       1 tablespoon finely crushed garlic

-       2 tablespoons finely grated fresh ginger

-       750 ml/1 1/2 pints/3 cups white vinegar

-       750 g/1 1/2 pounds/3 cups white sugar

-       2 tablespoons/30 g/1 oz salt

-       10 dried red chillies or fresh hot chillies

-       5 whole cloves

-       1 stick cinnamon

Directions

-       Wash and slice the fruit, discarding seeds.

-       Put into a non-aluminium, heavy based saucepan with all the remaining ingredients, first breaking off and discarding stems of chillies and shaking out the seeds.

-       Bring to the boil, stirring, and cook over low heat until thick, about 1 1/2 hours. Use a heat diffuser if necessary to keep chutney from scorching at base of pan.

-       Fill hot sterile jars and cover with non-metal lids.