There are no hard and fast rules with chutney making as it does not require the same precision concerning setting points as, for instance, making marmalade, so you can adjust the spices to taste. Chillies can be replaced with finely chopped root ginger, currants with sultanas etc. The important ingredients are the sugar and the vinegar as they are the preservatives. White wine vinegar gives a lighter coloured product but the chutney is fine with red wine vinegar.

6 large lemons, preferably organic
250 grams onions, peeled and finely chopped
250 grams currants
500 grams white sugar
1 litre wine vinegar
10 ml salt
12 peppercorns
1 teaspoon dried chilli flakes

Cut the lemons in half and squeeze the juice into a jug. Finely chop the lemon peels. Put every thing, including the lemon juice into a heavy bottomed stainless steel saucepan and simmer until soft and thick, stirring frequently. Pack into sterilised jars, dividing the spices between the jars. Cover with hot melted wax to seal and then screw on the lids tightly. Keep in a cool dark place for 2-3 weeks for the flavour to mature before using. As long as the seal is not broken the chutney will keep literally for years, but it will darken with age.

Variation: The spices can be infused in the vinegar first and then strained out if you don’t want whole spices in the end product. To do this put the spices and the vinegar in a saucepan, bring to the boil and then allow to cool before straining.