Chutneys, Pickles and Relishes Recipes - Ginger Chutney

Ingredients

• 225g/8 oz jaggery

• 900ml/1 1/2 pts wine vinegar

• 100g/4 oz dried red chilies

• 5ml/1 tsp fenugreek seeds

• 10cm/4 in ginger root

• 3 cloves garlic

• 350g/12 oz raisins

• 30ml/2 tbsp salt

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Method:

1. Boil the jaggery in 600ml/1 pt/2 1/2 cups of wine vinegar to make a syrup. Dry roast the chilies and fenugreek then grind them to a powder.

2. Then grind in the ginger, garlic and raisins. Mix together the syrup, the remaining wine vinegar, the spices and salt and place in a large earthenware jar. Leave to marinate in a warm place for 2 weeks.