The sweet/sour flavour of this chutney makes it a good match for hard, mature cheeses.
Bring the onion, okra and vinegar to the boil in a non-reactive saucepan. Stir in the sugar until dissolved.
Add the remaining ingredients and simmer for 20-25 minutes, or until thickened.
Remove from the heat and set aside to cool.
Pour the chutney into sterilised jars, seal, and set aside until completely cooled. This chutney will keep in the fridge for up to 2 months.
