Summary

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

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Instructions

1. 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.
2. The chutney will keep for up to 2 weeks in the refrigerator.
3. 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.
4. Goes well with rotis or naan, but also with tortilla chips or as a spread.