My family loves Indian food with all the accompaniments, like chutney and cucumber raita, but finding a chutney that isn’t laden with salt, sugar and oil is a challenge! Our chilli plant is bearing a magnificent crop at the moment, so I was inspired to create my own chutney.
If you have a Thermomix, this recipe will be a breeze to create.
Ingredients:
3 cloves garlic, peeled
1.5 cm piece fresh ginger, peeled
6-10 small chillies, depending on the chillies’ heat and your personal preference – I used 8 mild black chillies
1 onion, peeled
3 apples, cored
1/2 cup chopped pitted dates
1/2 cup no added salt tomato paste
3 tbsp apple cider vinegar
1/4 cup water
Method:
Thermomix method
Chop garlic, ginger and chillies on speed 8 for seconds. Add roughly chopped onion and apple and remaining ingredients and chop on speed 7 for 5 seconds.
Cook at 100°C on speed 1 for 30 minutes.
Conventional method
Mince garlic, ginger and chillies. Dice onion and apple. Combine all ingredients in a saucepan, bring to the boil, then reduce heat and simmer, covered, for 30 minutes. Allow to cool, then transfer to a blender or food processor and pulse until no chunks remain but the chutney retains some texture.
Transfer to a glass jar and refrigerate.
Serve with curries or as a topping for baked potato.
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