Hot Chilli Chutney
450g chillies (I use jalapeno)
1 onion, finely chopped
6 cloves garlic, crushed
4 tablespoons ground cumin
2 tablespoons turmeric
25g root ginger, peeled and grated
1 tablespoon salt
3 quarters of a cup of olive oil
3 tablespoons sugar
1 and a quarter cups white vinegar
Sterilise the jars in an oven @ 120C for 15 minutes.
Finely chop chillies, including seeds.
Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
Transfer to a heavy based pan and fry for 15 minutes, stirring often to prevent sticking.
Add sugar and vinegar and bring to the boil. Cover pan and boil for 10 minutes stirring occasionally.
Pack into jars, then seal. If you have button topped lids, make sure the button pops down when the jar has cooled to ensure a proper seal.
We are still using the last jar that we made last March. It keeps for a long time, but make sure that once opened, that you keep it in the fridge just to be sure. I reduced the amount of oil from the original recipe because I just found it far too runny. The oil has been halved and I find that the chutney is just right.