Slowly bring to the boil until the sugar has dissolved. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a ...
I also prepare a somewhat spicy, well-seasoned chutney. It is perfect for meat and is ready very quickly. For several seasons now, I have been preparing rhubarb preserves in two ways. Sweet ...
To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz ...