One of my favourite home grown condiments would be this one, my Hot Chilli Chutney. I have made it three years in a row, and it never fails to please any guests who happen to visit and they usually leave with a small jar as a gift. I proudly boast that all the vegetables within it are home grown except for the ginger, which does not grow in my climate!
When I make this I usually double the recipe which makes about 8 small jars.
Hot Chilli Chutney
- 450g (16 oz) Jalapeno chillies
- 1 large onion, finely chopped
- 6 cloves garlic, crushed
- 4 tablespoons ground cumin
- 2 tablespoons turmeric
- 25g (1 oz) root ginger, peeled and grated
- 1 tablespoon salt
- 3 quarters of a cup of olive oil
- 3 tablespoons sugar
- 1 and a quarter cups white vinegar
- Sterilise the jars in an oven @ 120C (230F) for 15 minutes.
- 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 fry for 15 minutes, stirring often to prevent sticking.
- Add sugar and vinegar and bring to the boil. Cover pan and boil for 10 minutes stirring occasionally.
- Pack into jars, then seal. Water bath for 20 minutes. If you have button topped lids, make sure the button pops down when the jar has cooled to ensure a proper seal.
The chutney is great with all Indian curry dishes. Be warned, this is one hot chutney!