Ingredients

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* 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

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Method :

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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.