sig's Tea Eggs with Orange and Blueberry Chutney

• 2 each apple and oranges peeled and chopped
• 125 grams raisins
• 60 grams sugar
• 1/2 tsp salt
• 1 tsp ground ingwer
• 1/4 tsp ground nutmeg
• 1/8 litre red wine vinegar
• 250 grams blueberry jam
• 2 tbsp orange marmalade
• 8 eggs
• 2 tsp salt
• 3 tbsp black tea
• 1 tbsp mixed spices like star aniseed,cinnamon,pepper, fennel, cloves

1. peel and chop apples and oranges boil gently with all ingredients of chutney until thick, add the jam and marmalade and reheat gently, set aside to cool keep in jar to serve with eggs
2. boil the eggs in a litre salted water for ten minutes.
3. Roll eggs onto a table to carefully crack the shell, do not peel.
4. Again boil in a litre of fresh water water add salt tea and spices.
5. Boil until the shell has taken on a dark colour, turn of the heat, leave the eggs stand for about 30 minutes in teawater peel the eggs leaving the membrane between egg and shell intact , serve with the chutney

apple, raisins, sugar, salt, ground ingwer, ground nutmeg, red wine vinegar, blueberry jam, orange marmalade, eggs, salt, black tea, mixed spices like

Taken from cookpad.com/us/recipes/336454-sigs-tea-eggs-with-orange-and-blueberry-chutney (may not work)