Ingredients

Steps

• Heat oil in a large saucepan and fry rosemary, sultanas, raisins, and sugar until the fruit begins to caramelise.
• Pour in the cider vinegar and boil on high heat for three minutes.
• Add the remaining ingredients and bring to a boil.
• Reduce to a simmer and cook until most liquid has evaporated, stirring regularly to prevent sticking.
• Spoon the hot chutney into clean, hot jars and seal immediately.