Fresh chili and garlic chutney
- 250 g fresh chillies, your favourite or a mixture
- 3 whole heads of garlic
- 2 tbs ground cumin
- 1 tbs ground turmeric
- 1 large yellow onion
- 1/2 tbs salt
- 15 g fresh ginger
- 150 ml olive oil
- 1 tbs palm sugar
- 1,5 dl white wine vinegar
1.Remove the stalks from the chillies, then finely chop the chillies, seeds and all. Finely chop the onion, grate the ginger and crush the garlic.
Finely chop the whole chilies and the onion. Grate the ginger and crush the garlic.
Put it all in a large saucepan together with cumin, turmeric, salt and oil and fry for 15 minutes, stirring frequently.
Add the sugar and vinegar and bring to the boil. Simmer, covered for 10 minutes, stirring at intervals.
Keep in sterilised jars, avoiding air pockets. Refrigerate for at least three weeks. Oil will rise to the top, so the cutney needs stirring before use.