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
Print Recipe
Pin Recipe 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.
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