1/2 cup diced preserved ginger or 3 tablespoons chopped fresh ginger root
2 cloves garlic, minced
1 teaspoon cayenne pepper
4 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
4 teaspoons mustard seed
In a large, heavy kettle, bring vinegar and sugar to a boil and stir until sugar
Add all remaining ingredients and bring back to a gentle boil. Lower heat and
simmer, uncovered, over very low heat, stirring occasionally. Chutney should be
thick and will take 1 1/2 hours or longer to reach correct consistency.
Pour into sterilized jars and seal.
Store in a cool place.
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