The texture is dictated by how coarsely you chop the ingredients. Also for a hotter chutney add 3-4 fresh red chillies and or 2-3 tablespoons of mustard seed.
MethodPut all the ingredients, except sugar and stem ginger in a large pan and mix well.
Bring to the boil and simmer for approx 45 mins until soft.
Stir in the sugar and simmer for at least 1 hour or until the chutney is thick and no liquid is left on the surface.
Add the stem ginger and pot.
Mature for 6 -8 weeks before use.
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