Tuesday, 27 September 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!