Instructions: Slice the fruit and remove the pips.

Put into a large bowl with the salt and the finely sliced onions.

Tie the spices together in a muslin bag and add to the bowl along with the vinegar. Cover and leave to stand for 8 hours or overnight.

Pour the mixture into a heavy based preserving pan add the chilli and ginger. Bring to the boil on the simmering plate cover and place in the simmering ovenfor 1 to 1 1/2 hours until the fruit and onions are softened.

Return the pan to the simmering plate and add the sugar stirring constantly to dissolve the sugar.

Transfer to the boiling plateand boil fast for 15 to 20 minutes.

Stir frequently to prevent burning it is a good idea to wear an ovengauntlet to protect your hand from splashes.

It may be sufficient to have the pan half on the plate and still keep a good boil.

Boil to reduce the liquid and make a thickish consistency it will also thicken as it cools.

Remove the spice bag.

Ladle the chutney into warm clean sterilised jars.

Cover and seal while hot.

Keep for at least one month in a cool dark place before opening.

A chutney to serve with curries it is best to make this when lemons or limes are on special offer in the shops. It needs to mature for at least a month after making but it gets better with keeping.

Makes about 3.5kg

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