Ambarella and Raisin Chutney

Raisins (Photo by grendelkhan/flickr
Raisins (Photo by grendelkhan/flickr


1 kg/2 lb half-ripe ambarellas
250 g/8 oz sultanas (golden raisins)
125 g/4 oz raisins
1 tablespoon finely crushed garlic
2 tablespoons finely grated fresh ginger
750 ml/1 1/2 pints/3 cups white vinegar
750 g/1 1/2 pounds/3 cups white sugar
2 tablespoons/30 g/1 oz salt
10 dried red chillies or fresh hot chillies
5 whole cloves
1 stick cinnamon


Wash and slice the fruit, discarding seeds. Put into a non-aluminium, heavy based saucepan with all the remaining ingredients, first breaking off and discarding stems of chillies and shaking out the seeds. Bring to the boil, stirring, and cook over low heat until thick, about 1 1/2 hours. Use a heat diffuser if necessary to keep chutney from scorching at base of pan. Fill hot sterile jars and cover with non-metal lids.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)