Sloe Chutney

1kg sloes
2 chopped onions
1 chopped chilli
450g brown sugar
225g seedless raisins
1 stick cinnamon
1 teaspoon whole cloves
300 ml malt vinegar

Wash sloes and put into a pan, cover tightly and cook on a low heat until realy soft. Pass through a sieve.

Add the spices to the puree and add the rest of the ingredients. Bring to the boil, stirring well until the sugar has dissolved . Simmer gently for 30 minutes. Pot and seal. Store at least two months before use. A pleasant, mild chutney.

I made about 6 small jars with this recipe and it was a lovely tasty chutney to have with left over cook turkey.