Bittermelon Chutney (Ampalaya Chutney)

Ingredients:

1/2 kilogram ampalaya, seeded, peeled and diced
4 to 5 cloves garlic, peeled and crushed
2 large onions, chopped
1 yellow capsicum, diced
1 thumb size ginger, finely chopped
1/4 cup sultanas
1/2 teaspoon salt
1 cup white wine vinegar
a dozen mint leaves, finely chopped

Procedure:

Place all ingredients in pan and bring to a boil

Continue cooking with occasional stirring until thick (about 1 hour)

Pour into sterilized jars and seal

Store in a cool place or refrigerate after opening the jar

Note: Ampalaya chutney is an excellent accompaniment for cold cuts and also good as an appetizer. (06052001)