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Member recipe

Chilli Chutney

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Servings

Serves 6

A spicy chutney that goes well with meat and vegetables and also makes a good dip for tortillas.

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Ingredients

  • 5 cloves of garlic, crushed
  • 3cm ginger, grated
  • 1 large red onion, chopped
  • 5 large red chillis chopped (leave seeds in if you like it really hot)
  • 125ml apple (or white wine) vinegar
  • 2tbsp dark soy sauce
  • 50g sugar
  • pinch of mixed spice
  • 1 tbsp tomato puree
  • vegetable oil

Method

    1. heat oil in pan, tip in all ingredients except tomato puree and bring to boil.
    2. Simmer for 30 minutes and then add the tomato puree.
    3. Continue to simmer on gentle heat until chutney has thickened.
    4. Remove from heat and cool. Will keep for three days if refrigerated.

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