Chilli & Pawpaw Chutney
Makes approximately 5 cups of chutney which can be kept up to 6 months
7 Black Peppercorns
- Combine all the ingredients in a saucepan.
- Stir constantly until the sugar is dissolved.
- Let the chutney simmer uncovered for approximately 1 ½ hours or until it has thickened.
- Remove peppercorns and nutmeg.
- Spoon the hot chutney into hot sterilised jars.
- Seal the jars while they are still hot.