Now you wouldn’t expect sweet potato to make good chutney?
1 large sweet potato peeled and diced
1 conference pear, peeled, cored and diced
1 carrot, peeled and diced
1 tbs orange zest
120ml fresh orange juice
100ml apple cider vinegar
1 onion, roughly chopped
1 garlic clove, crushed and roughly chopped
80g brown sugar
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 bay leaf
In a suitable pan sauté the onions in a little oil over low to medium heat. When they have started to soften add the sweet potato, carrot, pear and cook for a couple of minutes with the pan lid on.
Remove the lid then add the garlic, stir gently and cook for one minute.
Add the spices and raisins, stir.
Add the orange juice, vinegar, zest, bay leaf and bring up to a boil, now reduce to simmer and add the sugar.
Simmer with pan lid off until the liquid has been absorbed. Stir from time to time.
Allow to cool and spoon into sterilised jars. It will last for a long time stored in a cool dark place or in the refrigerator.