Chutneys are best made in large quantities and stored in the fridge in airtight jars, handy to use whenever you need them.

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750 g sultanas, roughly chopped
13/4 cups (440 ml) malt vinegar
60 g fresh ginger, thinly sliced
6 garlic cloves, sliced
30 g blanched almonds
2% cups (375 g) brown sugar
60 g salt
2 red dried chillies, chopped
Preparation method
1 Soak sultanas in vinegar for 24 hours.
2 Combine sultana mixture in a saucepan with ginger, garlic, almonds, sugar, salt and chillies, bring to the boil, reduce heat to low, simmer uncovered until mixture has reduced and thickened, cool.
3 Pour into sterilised jars, seal well.
MAKES 4 cups (1 LITRE)