Meals and Courses

  • 500 g (1 lb) fresh finger chillies, red or green
  • 6 garlic cloves, crushed
  • 4 tablespoons ground cumin
  • 2 tablespoons ground turmeric
  • 1 large onion, finely chopped
  • 1 tablespoon salt
  • 25 g (1 oz) root ginger, grated
  • 300 ml (½ pint) groundnut oil
  • 3 tablespoons muscovado sugar
  • 300 ml (½ pint) white wine vinegar

Remove the stalks from the chillies, then finely chop the chillies, seeds and all.

Add the chillies, garlic, cumin, turmeric, onion, salt, ginger and oil to a large saucepan and fry for 15 minutes, stirring frequently. Add the sugar and vinegar and bring to the boil. Reduce the heat to medium and simmer, covered, for 10 minutes, stirring from time to time.

Ladle into warm, dry jars. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for at least 3 weeks. Stir the chutney well before using as the oil will separate out on standing.

To serve, partner this chutney with curry.

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