Put all the ingredients except the spices and oil in a large heavy based saucepan or in a slow cooker.

Heat the oil in a frying pan and gently fry the spices for five minutes. Add into the saucepan with all the other ingredients.

Bring slowly to the boil, stirring from time to time to make sure the sugar has dissolved.

Cook the chutney at a medium heat for about an hour, stirring occasionally, or until it becomes thick and jammy. Its ready when a wooden spoon drawn through it leaves a clear channel with just a little bit of juice.

Spoon the chutney into warm sterilised jars and cover with a piece of greaseproof paper and the lid. Store in a cool dark place for at least a month to allow the flavour to develop before eating.