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1
In a pan, over moderate heat, add the Rhum and the blond raisins and let simmer for 2 minutes. Remove from the heat and set aside for 30 minutes or more.
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2
Prepare the fruit and put it in a bowl with the lemon juice.
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3
In a large pot put the vinegar and molasses, the lemon juice from the fruit and the spices and bring to a boil. Add all the fruit cut in small pieces, the onion, the garlic, the ginger, lower the heat and simmer for 15 minutes covered.
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4
Take the lid off and continue simmering for a further 20 minues, mixing from time to time.
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5
Add the raisins and half the Rhum, bring back to a boil, reduce the heat and allow to simmer until thick, another 20 minutes. Add the remainder of the Rhum, simmer 5 minutes and turn off the heat.
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6
Meanwhile, sterilise the jars and lids by boiling them in water for 5 minutes.
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7
When chutney is cooked, fill the jars with hot chutney, clean the rims and screw the tops on.
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8
Sterelizing the Chutny: Put the pots in a big pan, cover with water, bring the water to a boil and after boiling starts, simmer for 20 minutes. Remove from the heat and let the jars cool in the water until the latter is cold - overnight.
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9
Keep chutney in a cool dark place - it will keep for 2 or 3 years .
