Put half the vinegar and all the other ingredients into a large deep pan. Bring the contents to a simmer over a medium heat, and stir constantly until the sugar has dissolved.
Keep the pan on the heat and leave the chutney to cook for about 40 minutes, stirring every now and then. When the time is up, stir in the rest of the vinegar and continue to cook for a further 30—40 minutes, stirring regularly until thickened.
Divide the chutney between sterilized jars and set aside to cool. When cooled, place a disc of waxed paper over the chutney and seal with an airtight lid or cellophane — either way, make sure the seal is good. Store in a cool dark place for a month before eating, after which time it is ready for you to enjoy with whatever snack or meal you fancy.
© 2012 All rights reserved. Published by Atlantic Books.