- Prep: 15 min
- Cook Time: 40 min
- Total: 55 min
- Serving: Makes about 2 cups
Chutney adds wonderful sweet and spicy flavor to dishes. Use it in place of traditional condiments for added flair and depth.
- 1 tablespoon peanut oil
- 1 garlic clove, peeled and minced
- 2 jalapeño peppers, with seeds, chopped
- 3 shallots, peeled and chopped
- 1/4 cup uncrystallized candied ginger
- 1 large green or red bell peppers, cored, seeded and chopped
- 10 green tomatoes, cored and chopped
- sea salt
- 2 cardamom pods
- 1/2 teaspoon mustard seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon cumin seed
- 1/4 teaspoon cayenne pepper
- 1/2 cup apple cider vinegar
- 2 tablespoons grated palm sugar or brown sugar
- Place the peanut oil into a large sauté pan over medium heat. Once it begins to shimmer, add the garlic, jalapenos, shallots, ginger, and bell peppers, and sauté for 4 minutes.
- Stir in the green tomatoes and a few pinches of salt. Cook the mixture for 2 minutes before mixing in the cardamom, mustard seed, coriander, cumin and cayenne; cook for an additional 2 minutes.
- Add the vinegar and the sugar to the pan and then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the mixture for 30 minutes.
- Set the chutney aside to cool before transferring to clean glass jars. Store the chutney in the refrigerator for up to 1 month.