Soursop chutney (lasous korosol)

Instructions

1. Carefully remove all the seeds from the soursop and mash the flesh with a fork.
2. In a saucepan, combine the flesh, onion, garlic, ginger and chilli.
3. Add the sugar, vinegar, salt, mustard seeds and cinnamon, then mix.
4. Bring to the boil over medium heat, then lower the heat and let it thicken for 20 minutes, stirring often.
5. When the mixture is syrupy and glossy, take it off the heat and let it cool.
6. Pour into clean jars and keep in the fridge, where the chutney will keep for several weeks.