Ingredients
- 350 ml vinegar
- 325 gr brown sugar
- 10 gr ginger (ground)
- 8 gr garlic (minced)
- 8 gr curry
- 3 gr salt
- 2 gr coriander (ground)
- 1 gr 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
