This recipe was inspired by Tina, a passionate preserver who makes the most amazing chilli chutney. Of course, I just had to come up with my own thermo version! I have departed from the purist’s recipe with the addition of a red capsicum. It’s sweet and fiery and adds a great kick of flavour – a welcome departure from the usual tomato chutney. Chillies grow really well in small pots both indoors and out, so they are a really easy one to have at home. If I don’t have 15 ready at the one time, I simply freeze them in a ziplock bag until I have enough.
This recipe is straight from my latest cookbook ‘Thermo Cooker Fresh Favourites’.
Makes 2 Cups
+ dairy free
+ gluten free
+ vegetarian
+ vegan
+ soy free
+ egg free
Ingredients
15 long red chillis, halved
1 red capsicum, quartered and seeds removed
2 Granny Smith apples, peeled, cored and quartered
200g raw sugar
100g apple cider vinegar
50g water
2 teaspoons fine salt
Method
- Place chilli, capsicum and apple in TC bowl, chop for 3 seconds, speed 6, assisting with spatula. Scrape down sides.
- Add sugar, vinegar, water and salt, cook for 35 minutes, steaming temperature, reverse speed soft, MC removed and steamer basket on top to prevent splashes. Transfer chutney to warm, sterilised glass jars.
Serve as a condiment with savoury pastries, eggs, grilled meats, or add to soups, stews and tomato-based sauces for a kick. Keep refrigerated for up to 6 months.
Variation
For a thinner sauce, cook for 30 rather than 35 minutes at step 2.
Note
For a milder chutney, deseed some or all of the chillies before cooking. Conversely, for a super fiery option, add a couple of bird’s eye chillies in at step 1.
