Ingredients: 1kg dried whole red chilli 1 box fresh red chilli 1 box fresh habanero chilli 2 litres vinegar 1 litre water Half cup salt 2-3 900g tins smooth apricot jam 1 cup maizena/cornflour Vagaar: 1 cup oil 2tblsp crushed garlic 3 tblsp sesame seeds 10-12 curry leaves (optional)
Method: Soak the dried chilli with the water and vinegar overnight to rehydrate. In the morning, add the cleaned fresh chilli and boil on medium high heat for 2-3 hours. Then blend the contents (my blender is broken so I grinded it in small batches) Add everything back to the pot and bring it back up to boil, add the salt. Remove 1-2 cups of the chilli sauce and whisk in the cornflour. Add back to the pot. Stir continuously and boil til thick. Turn off stove once it’s the consistency of tomato sauce.
In a separate pan, heat the oil, add the garlic, simmer until the garlic is golden then add the sesame seeds. Pour into your chutney pot. Stir well.
Bottle and share with friends on family. It won’t be fair to burn on your own ?
This one is for the beginner, the one who finds the kitchen intimidating, the one just now learning to love the kitchen and prepare food ♥️ If you already know-it-all then this one isn’t for you ? Watch here I …
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