This chutney is mildly spicy and full of flavor. Serve it up with your favorite munchies or use it as a spread. I bet it will go well with mostly any dish you name. It is easy to prepare and store as well. The heat basically depends on the size of the cayenne pepper. The smaller the size the hotter the chili.
Step 1: Collect Your Ingredients
250 gm cayenne pepper, 2 garlic heads, 2 medium-sized onions, 1 tsp sugar, 2 tbsp olive oil, ½ cup white vinegar,
Salt to taste.
Step 2: Preparation
Add cayenne pepper, garlic cloves and onions in your mixer grinder and blitz with roughly 1/2 a cup of water.
Step 3: Cooking the Chutney
Heat oil in a pan and add the cayenne pepper paste. It might splutter, so be careful about that! Add sugar and salt to taste (I added 1 tsp). Cover lid and let it cook on a medium-low flame for 10 minutes. Stir at regular intervals. Turn off the flame and add vinegar. Let it cool and store in an air-tight container. Keep it in the refrigerator.
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