Summary

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

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Instructions

1. Core the peppers, peel the ginger, remove the stems from the chilli pods, peel the garlic and onion.
2. 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.
3. Season to taste with sea salt and pepper from the mill and fill into glasses.
4. Let it steep in the refrigerator overnight. The chutney will keep for up to two weeks in the tightly screwed-on glass.