The NT Government has this on their Recipe Sheet for Rosella. Rosella Chutney Ingredients: ½ kg Rosella calyxes washed & dried thoroughly, ½ kg cooking apples, ½ kg onions, 2 large chillies (or capsicums), 2½ cups vinegar, ½ cup Worchestershire sauce, ½ cup raisins, 1 dessertspoon salt, 1 teaspoon black pepper, ½ kg sugar. Spice bag (1 dessertspoon whole allspice, 1 teaspoon cloves, 2 inch cinnamon stick, combine in clean muslin bag, remove before bottling). Method: Finely chop the rosella calyxes, apples, onions and chillies. Add remaining ingredients and boil together for 10 minutes. Add sugar and boil for ¾ -1 hour, stirring frequently. Bottle and seal in sterilised jars.

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