Hot Chilli Chutney
- 450g chillies (I used mixed chillies)
- 1 onion, finely chopped
- 6 cloves garlic, crushed
- 4 tablespoons ground cumin
- 2 tablespoons turmeric
- 25g root ginger, peeled and grated
- 1 tablespoon salt
- 2/ thirds of a cup of olive oil
- 3 tablespoons sugar
- 1 and a quarter cups white vinegar
- Finely chop chillies, including seeds.
- Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
- Transfer to a heavy based pan and allow fry relatively slowly for 15 minutes, stirring often to prevent sticking.
- Add sugar and vinegar allowing sugar to dissolve and then bring to the boil. Cover pan and boil for 15 minutes stirring occasionally. Turn heat down and allow to cook for a small while longer.
- Pack into sterilised jars, then seal. If you have button topped lids, make sure the button pops down when the jar has cooled to ensure a proper seal.
This should keep for a long time, but make sure that once opened, that you keep it in the fridge just to be sure. I reduced the amount of oil from the original recipe because it seemed far too runny.
The above made 2 and a half jars of a nice tangy chutney. You should probably give it a quick stir each time before use given the oil content. Very yummy tho!!!
Added note>>> Probably worth adding grated lime zest to this as a taste experiment..
