Instructions: 1. Vinegar: Place all ingredients in a large stainless steel pot and bring slowly to the boil, stirring to dissolve the sugar. Simmer, uncovered, for 20 minutes, then remove from heat and allow to stand, covered, for 1 hour. Strain vinegar and pour into sterilized bottles for further use.

2. Chutney: Dice pawpaw and place in a large stainless steel pot with remaining ingredients and 1.2 litres of spiced vinegar. Slow bring to the boil, then simmer for 2 hours or until the mixture has a jam-like consistency.

3. Remove from heat and spoon into sterilized jars and seal immediately. Store in a dark cool place. Allow the chutney to mature for about 4 weeks before using. This chutney is very good with pork, ham or lamb.

Note: For a smoother texture, the pawpaw, tomatoes, chillies, sultanas, ginger and onions can be pureed in a food processor before cooking.

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