Ingredients
- 1 1/2 c vinegar
- 1 1/2 c brown sugar
- 2 tb ginger (ground)
- 1 tb garlic (minced)
- 1 tb curry
- 1 ts salt
- 1 ts coriander (ground)
- 1/4 ts cayenne pepper
PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat. Let the mixture cool to room temperature and pack into jars. The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it. Makes 8 Cups
