GUAVA CHUTNEY

Makes +/- 600ml

• 500ml brown vinegar
• 275ml sugar
• 2 onions peeled and finely chopped
• 2,5ml ground ginger
• 1,25ml ground cloves
• 10ml salt
• 5ml pepper
• 275ml guava puree

Heat vinegar in a stainless steel or enamel saucepan. Add sugar and heat until dissolved. Add onions and other spices and cook for 20 minutes. Add guava puree and cook over low heat until mixture thickens – about 10 more minutes. Cool slightly and pour into sterilized bottles. Serve with fish, chicken and cold meats. Ideal for browning oven baked chicken.