In a large pot bring the vinegar, sugars, tamarind and spices to the boil and boil for 5 minutes. Add all the other ingredients and bring back to the boil, then lower the heat to a moderate simmer and cook for 50 minutes until the chutney has reduced to a thick mixture. Be careful to stir gently every 5—10 minutes to prevent sticking on the bottom of the pot.
Spoon the mixture into hot clean jars and seal. Once cool, store in the fridge and leave for at least a week before using. It can be kept for up to six months.
© 1997 Peter Gordon. All rights reserved.