This is a really simple chutney, but it has an incredibly rich flavour from the garlic, toasted seeds and spices, as well as plenty of heat from the chilli. You don’t need much - just a little spoonful on the side of a curry, stew or even in a sandwich will take your meal to the next level and get your taste buds tingling!
CHILLI GARLIC CHUTNEY SPICES (1 portion = 1 tbsp): brown MUSTARD, cumin, red bell pepper, habanero chilli, paprika, onion, chilli, nigella, bay, garlic, green bell pepper
Allergens are listed in CAPITALS. May contain traces of celery and sesame
Chilli Garlic Chutney Recipe:
PREP 5 mins
COOK 10 mins
4 cloves of garlic - thinly sliced
2 tbsp tomato puree
1 tbsp vinegar (white wine or cider vinegar is best)
1 tsp sugar
1 portion of CHILLI GARLIC CHUTNEY SPICES
Fry the garlic in 2 tbsp oil for 5 minutes or until just starting to turn golden brown (but not too dark or it will taste bitter!)
Add the tomato puree, vinegar, sugar, CHILLI GARLIC CHUTNEY SPICES, ¼ tsp salt and 100ml water then boil for 5 minutes or until the oil has split out and a spoon stirred through the centre leaves a trail
Leave to cool before serving (it will keep for a couple of weeks in the fridge)
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here
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