How To Make Chilli And Ginger Chutney
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How To Make Chilli And Ginger Chutney
Chilli and Ginger Chutney Recipe. Try this hot chutney to brighten up any grilled meat or fish dishes that have lost their appeal. It's sure to be a success. Relish our Chilli and Ginger Chutney recipe.
- Prep:
- 30m
- Cook:
- 2h:30m
- Total:
- 3h
- Serves:
- 4
Step 1: You will need….
- 1 kg sugar
- 4 500g tins whole tomatoes, peeled
- 400 g fresh ginger, peeled and chopped
- 100 g garlic cloves
- 100 ml vinegar
- 5 g dry hot chillies
- 1 large cooking pan with cover
- 1 wooden spoon
- 1 hand blender with herb chopper accesory
- 1 ladle
- 6 jars to store the chutney, with lid
Step 2: Prepare the tomatoes
Under a cold tap, open each tomato, remove all the seeds and place them into the cooking pan.
Step 3: Cook the tomatoes
Place the pan on a medium heat. Add the sugar and stir briefly to distribute the mix evenly.
Leave to simmer for 30 minutes
Step 4: Chop chillies, ginger and garlic
Place the hot chillies and garlic cloves into the blender and briefly chop them. In small batches, add the peeled ginger and continue chopping.
Finally, add the vinegar and mix well.
Step 5: Mix into tomatoes
After the tomatoes have been simmering for 30 minutes, add the chopped mix of chilli, garlic and ginger, stir well and simmer for a further 30 minutes.
Step 6: Blend
Using the electric blender, blend the thoroughly.
When you have finished, cook for 60 minutes more on a low heat, stirring occasionally. This will assure that the sugar fully melts, acting as a conservative.
Step 7: Place into jars
While still hot, pour the chutney into the jars using the ladle. When the mixture has cooled down, cover it with a lid.
It can be preserved for over a month in the fridge, or can be stored in the freezer, to keep for longer.
Serve with all kinds of roasted meats, fish or vegetables. It is the ideal chutney for barbeques.