Caramelised shallot, garlic & red chilli chutney

Consider making your own flavoursome chutney and make it as hot or mild as you want. With endless combinations according to taste and ingredients available, why not get creative.

Serves Cooking times Prep tim

2

15 mins

10 mins

Ingredients

Half a cup or three handfuls of Shallots

4 to 5 Garlic Cloves

3 to 4 whole Red Chilli

3 to 4 tablespoons of Cooking Oil

1 teaspoon of Red Chilli Powder

Half a teaspoon of Sugar

1 tablespoon of Tamarind Pulp

Salt to taste

Method

1. Grind shallots, whole red chilli and garlic into a smooth paste.

2. Heat the oil in a pan and add the paste.

3. Fry mixture on a low heat whilst continuing to stir until golden brown.

4. Add salt, red chilli powder and sugar and continue to fry until a dark brown.

5. Add the tamarind pulp and fry for 3 minutes. The oil will separate from the mixture which is an indication it is cooked well but you can add more oil if necessary.

6. Remove from heat and allow to cool before serving with your favourite snack of cheese and biscuits.

  • Ingredients
  • Method

Half a cup or three handfuls of Shallots

4 to 5 Garlic Cloves

3 to 4 whole Red Chilli

3 to 4 tablespoons of Cooking Oil

1 teaspoon of Red Chilli Powder

Half a teaspoon of Sugar

1 tablespoon of Tamarind Pulp

Salt to taste

Grind shallots, whole red chilli and garlic into a smooth paste.

Heat the oil in a pan and add the paste.

Fry mixture on a low heat whilst continuing to stir until golden brown.

Add salt, red chilli powder and sugar and continue to fry until a dark brown.

Add the tamarind pulp and fry for 3 minutes. The oil will separate from the mixture which is an indication it is cooked well but you can add more oil if necessary.

Remove from heat and allow to cool before serving with your favourite snack of cheese and biscuits.

Hints and Tips

  1. You can add more oil to the chutney will preserve it for a longer duration.
  2. Make sure you check the heat of the chilli by tasting the mixture before adding the red chilli powder.
  3. You can substitute the cooking oil for coconut oil for more flavour.
  4. If you put a lime sized tamarind ball in 3 to 4 tablespoons of water to get 1 tablespoon of thick paste.
  5. If you do not want to use shallots, why not try a large red onion.
  6. You can also substitute a whole chilli with 2 tablespoons of red chilli flakes