Makes 5-6 cups
This chutney complements Indian-style dishes. You need a mature babaco which is approaching ripening- the fruit should be green with a slight hint of yellow.
1½kg green babaco , peeled and cut into cubes
60g fresh ginger, peeled and grated
6 garlic cloves, chopped
1 large onion, chopped
1 teaspoon salt
½ teaspoon chilli flakes
2 cups castor sugar
1 cup cider vinegar
5 black peppercorns
10 cardamom pods
1 bay leaf
Place babaco, ginger, garlic, onion, salt, chilli and sugar in a pot. Cover and stand overnight in the fridge.
The next day, cook over a medium heat until thickened, about one hour.
Stir through vinegar, peppercorns, cardamom pods and bay leaf. Bring back to the boil, allow to cool slightly then pour into sterilised jars. Keep for one month before eating.