Leaving it 'brewing' in the dark cupboard for 5 months has paid dividends. This chutney definitely tasted much better left to aged for the longer period. It was lovely with cheese and crackers.
Makes 2 Litre
3 onions (460gm), chopped
1 cup raisins
1 cup (130g) brown sugar
2 Tbsp sugar
2 Tbsp crystallised ginger (chop)
1 tsp ground pepper
2 tsp salt
¼ tsp chilli powder or cayenne pepper
1 cup white vinegar
1 hot chilli (whole or chopped with seeds removed)
1. Peel and slice kiwi fruit, onions and bananas.
2. Place all ingredients in a pressure cooker. Bring to pressure, reduce heat and cook for 30-40 minutes until soft and thick. If you find the mixture have not thicken, leave the lid off and boil for a few more minutes.
3. Pour into sterilised jars and seal. Leave in a cool dark place for at least 1 month before using to let it mature.
Recipe : Digby Law's Pickle and Chutney cookbook (adapted)
1. If cooking without a pressure cooker, simmer on the stove, stirring occasionaly for 1½ -2 hours until thick.
2. We like to add the extra chilli to give the chutney that extra 'kick'.
3. White wine vinegar can be used in place of white vinegar.
1. Cooking in the pressure cooker is an easy and quick way to make chutneys. Cuts the cooking time by more than an hour.
2. If you find the chutney is still not thick enough after opening a jar, pour it into a small pot and re-boil for a few minutes. Refill into jar and refrigerate.
To sterilise the preserving jars wash them in soapy water and leave to soak in a pot of boiling water for 5 minutes. Remove and put the glass jars into an oven at 120°C for 15 minutes or until the jars are required. Do not at any stage dry the jars with a tea towel.