Exotic Paprika Chutney
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 8 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large peppers, green
- 1 root ginger, finger thickness
- 8 small chilli pepper (s), green
- 5 cloves garlic, or more
- 1 small onion (s), red
- 1 teaspoon, leveled cardamom, ground
- 0.5 teaspoon ½ fenugreek, ground
- 1 teaspoon coriander, ground (fresh would be ideal)
- 0.5 ½ lime (s), (the juice and zest)
- 1 tablespoon olive oil, extra virgin
- sea salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Core the peppers, peel the ginger, remove the stems from the chilli pods, peel the garlic and onion.
- Chop everything up in a food processor or mulinette. Halve the lime and squeeze one half and grate the peel. Put the chopped chutney in a bowl, add the lime juice and zest, the spices and stir everything together. Finally stir in the dash of olive oil.
- Season to taste with sea salt and pepper from the mill and fill into glasses.
- Let it steep in the refrigerator overnight. The chutney will keep for up to two weeks in the tightly screwed-on glass.
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