A refreshing side dish for spicy dishes, and pairs well with indian curries. A great dip for pakoras, bhajis, naan, chapati and poppadums. Note that the small red chilies can vary a lot in heat, depending on the variety. The variety used in this recipe is the ordinary supermarket chili: Chili de árbol also called Bird’s beak chili, make it as spicy or mellow and you like.
Makes about 200 ml / 6.8 oz
Ingredients
- 25 cherry tomatoes, halved (yield 3.5 dl / 1½ cup when halved)
- 2-3 shallots, finely or roughtly chopped
- 5 garlic cloves, finely chopped
- 1/3 cup sugar
- 2 tablespoons balsamico
- 1-5 small red chilies (to taste, depends on what chili)
- 1 thumb of grated ginger
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Juice from ½ lime
What you will need
- Cutting board & knife
- 1 small pot + fitting lid and 1 spoon to stir
- Measuring spoons/cups/a scale
- 1 stick blender (if needed)
- Sterilzed glass jar
Instructions
Sterilizing jars and timing
- The jar should be clean, sterilized and hot when the chutney is finished, so prepare it while the chutney is cooking.
- Wash your glass jar in hot soap. Boil the rubber closures (if any) for a few minutes separately.
- Put the glass jar (without the rubber if any) in the oven on 140°c (280°F) and bake until dry. Take out just before the chutney is ready, so the container is hot and the chutney is hot, this will prevent the glass from breaking when pouring the hot chutney into it. Sterilizing is important to keep your chutney from spoiling. If sterilized well a chutney can keep good unopened for months stored in the fridge.
Chutney
- Add all ingredients (except lime juice) to a pot, and simmer for about 30-40 minutes, stirring occasionally until thickened.
- When thickened add in juice from ½ lime. Depending on how you like the texture of your chutney you can blend it with the stick blender. Chunky = don’t blend. Medium chunky = blend half. Smooth cream = blend all. I blended this one to a medium chunky texture.
- When texture is as desired, turn off the heat and transfer to a sterilzed and hot jar. Avoid spilling on the rim and wipe off any if so, this will help prevent the chutney from spoiling. Cover with the lid but dont seal shut yet, cool down for about 5 minutes, then seal shut while still hot. If sterilzed well the chutney can be stored for months in the fridge.
Enjoy !
