Zeijoa Chutney

INGREDIENTS

• 1½ cups cider vinegar
• 1 cup chopped onion
• 1 large granny smith apple - peeled, cored and chopped
• 1 cup sultanas
• ¾ cup white sugar
• ¼ cup lemon juice
• 1 green chilli (more if you like your chutney hotter)
• 1 Tbsp. minced fresh ginger root
• 1 Tbsp. lemon zest
• 1 Tsp. ground coriander seed
• 1/8 Tsp. ground cloves
• 750 gm. Zeijoas, peeled and chopped

DIRECTIONS

1. In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, sultanas, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves
2. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes
3. Add the Zeijoas and simmer until they are tender about 5 to 10 minutes
4. Remove from the heat and let cool completely. Bottle in sterilised jars or cover and refrigerate