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Enjoy this chutney as a condiment, or use it to season a dish.
Keep 2 clean, medium-sized jars handy.
1. Heat a pot, add the oil and fry the onions over medium heat for 15 minutes until soft.
2. Add the garlic, cloves, thyme, rosemary and bay leaves and fry for another 15 minutes over medium heat, stirring every now and again to keep the onions from burning.
3. Add the rest of the ingredients and stir until the sugar has dissolved. Simmer over low heat for 30 minutes or until the chutney is syrupy and thick.
4. Transfer the chutney to the clean jars, seal tightly and leave to cool completely. Store in a cool, dark place for up to 2 months or, if not bottled, for up to 2 weeks in the fridge.
