This chutney is perfect to serve with a milder curry or even as a dip with poppadoms. The kashmiri chilli powder in the spice blend adds a fabulous colour and rich flavour, which is really complemented by the savoury roasted cumin and the fragrance of the garam masala. It's a delicious chutney that's super-easy to make, but packs a punch flavour-wise!

CHILLI GARLIC CHUTNEY BLEND (1 portion = 2 tbsp): garlic, Kashmiri chilli, paprika, cumin, coriander, turmeric, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Chilli Garlic Chutney Recipe:

You Need: 

• 3 chillies (any colour) - roughly chopped (seeds removed if you prefer less heat)
• 8 cloves of garlic - thinly sliced
• 2 tbsp tomato puree
• 3 tbsp vinegar (white wine or cider vinegar is best)
• 2 tsp sugar

Method:

• Blend the chillies with the tomato puree, vinegar, sugar, 100ml water, the CHILLI GARLIC CHUTNEY BLEND and ¾ tsp salt to a smooth puree                
• Fry the garlic in 3 tbsp oil, stirring regularly, for 1 minute or until the garlic is just starting to turn golden-brown                
• Add the puree then simmer, stirring regularly, for 10 minutes or until the chutney is rich and thick and a spoon stirred through the centre leaves a trail for a couple of seconds