Greengage chutney


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Heat the oil in a medium-sized pan and add the onions, ginger and chilli. Sweat over a low heat, stirring to avoid anything catching on the bottom
Once the onions are soft, add the spices, greengages, tomato and a good pinch of salt. Give them a stir then add the vinegar and leave to simmer for around 20 minutes
Greengages vary in taste, with some sweeter than others, so try the chutney and add a little sugar if you'd prefer a sweeter flavour
Allow the chutney to cool a little then transfer to sterilised jars, where it will keep for up to a year. Once opened, store in the fridge and consume within a month
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