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Tuesday, September 27, 2011

Hot Chilli Chutney




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
  1. Sterilise the jars in an oven @ 120C (230F) for 15 minutes.
  2. Finely chop chillies, including seeds.
  3. Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
  4. Transfer to a heavy based pan and fry for 15 minutes, stirring often to prevent sticking.
  5. Add sugar and vinegar and bring to the boil. Cover pan and boil for 10 minutes stirring occasionally.
  6. 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. 
We are still using some that we made from last years chilli harvest. It keeps for a long time, but make sure that once opened, that you keep it in the fridge just to be sure. I syphon off the layer of oil on top after I open every jar, and decant it into a small bottle to use as chilli oil.  It is great to use as an additive to spice up that dish that needs a boost.

The chutney is great with all Indian curry dishes.  Be warned, this is one hot chutney!

Bon Appetite!

7 comments:

Denise said...

That's sounds really good! Thanks for posting the recipe. :)

Anonymous said...

You could try growing the ginger inside like a house plant, i just plop a piece of ginger into a pot in the spring and grow it outside during the summer, bring it in the fall under grow lights and wait for the plant to die back. then dig it up, not usually a big harvest but it is some for teas and would be home grown ;)

Gavin said...

Cheers Denise.

That is a great idea anon. I will try that this weekend.

Gav

rental mobil said...

Very nice, thanks for the information.

~Molly~ said...

Yum Gavin, this sounds delish!

Molly

Anonymous said...

Hi Gavin

I'm a long-time reader of Rhonda Jean's blog and check in on the co-op occasionally. Thank you so much for this recipe. I made a slightly modified version of it a few weeks ago (only had a few green chillies, so made up the balance with long red capsicums, and I also deseeded them all - am not that good at following instructions!) and it is absolutely delicious. It is already on the repeat list.

Ally

Gavin Webber said...

Hi Ally,

You are most welcome. I stumbled across the recipe in an old preserving cookbook and just had to give it a go. I have one jar left from the batch I made two years ago, so it is time to make some more as the chillies are just getting ripe!

Gav