Red Chilli and Garlic Chutney

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

10 chilli pepper (s) e.g., Cherry Bomb, hacked
10 clove (s) garlic, chopped
30 g iner, peeled, chopped
4 tablespoon coconut oil
2 tablespoon lemon juice
2 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon, leveled sugar

Instructions

Peel the ginger, chop it finely and fry it in coconut oil for approx. 1 minute. Add the chopped garlic and chili peppers and fry for another 2 minutes. Pour everything into a tall container, puree with a blender and season with lemon juice, white wine vinegar, salt and sugar. Depending on the consistency, coconut oil or rapeseed oil can be added.
The chutney will keep for up to 2 weeks in the refrigerator.
Depending on how hot the chilli peppers are, you can choose the chilli-garlic ratio to achieve the heat you want. If possible, I use cherry bomb chillies, 6 out of 10 on the spiciness scale and quite aromatic.
Goes well with rotis or naan, but also with tortilla chips or as a spread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.