Hot Chilli Chutney

Hot Chilli Chutney
I keep talking about this wonderful chutney, but have never posted the recipe. Yesterday I had a request to do so from Kerry, so here it is.

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
  1. Sterilise the jars in an oven @ 120C for 15 minutes.
  2. Finely chop chillies, including seeds.
  3. Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
  4. Transfer to a heavy based pan and fry for 15 minutes, stirring often to prevent sticking.
  5. Add sugar and vinegar and bring to the boil. Cover pan and boil for 10 minutes stirring occasionally.
  6. 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.

Bon Appetite!


  1. Kylie says

    I am going to make this chilli chutney today. Do I use 3/4 cup of oil or do I halve this quantity?

    • Gavin Webber says

      It has an amazing flavour John. I also pour off some of the excess oil in each jar and store as chilli oil for cooking.

  2. Monica says

    Hi Gavin, does it have to be white vinegar? My organic apple cider vinegar is clear colour. thanks Monica

      • Monica says

        Oh my gosh, this is awesome. Just made it so it is still hot hence the chilli is way too hot to handle, but it will mellow as it cools. Also I used really hot chillies not jalapeno, but the flavours of the spice, ginger and garlic is awesome. Thanks so much.

  3. Henry Hayns says

    Hi Gavin. I just wanted to thank you for the recipe. I used it as a guide line for a bit of chilli experimentation and it worked a treat. I am just starting a blog for my curry club and wanted to let you know I have popped a link to you in my recipe

    Many thanks


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