Ginger chutney

This recipe needs advance preparation!

Ginger chutney

Raw ginger root
Servings:	Makes about 900g (2 lb) of chutney
Ready in:	25 minutes + 1 month maturation
Prep. time:	25 minutes
Cook time:	None
Difficulty:

I just love home-made dips, sauces and chutneys. They are usually pretty easy to make and ingredients list can be adjusted to suit your tastes.

I find that the flavour of the vinegar used affects the overall flavour quite drastically and like to test small amounts of different vinegars (and blends of) before I make the main batch.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 225 g (8 oz) jaggery (or brown sugar)
• 900 ml (1.5 pints) vinegar (or vinegar blends of your choice)
• 4 x 10 cm (4") pieces of ginger, peeled
• 3 cloves garlic, peeled and crushed
• 350 g (12 oz) raisins
• 100 g (4 oz) dried red chillies
• 1 teaspoon fenugreek
• 2 tablespoons sea salt

Method

1. Make a syrup by boiling the jaggery in 600 ml (1 pint) of the vinegar
2. Dry roast the fenugreek and chillies then grind to a powder in a coffee grinder with the sea salt
3. Reserve a quarter of the ginger and a quarter of the raisins.
4. Add the remaining ginger and raisins together with the garlic, chillies and fenugreek to a food processor and blend the to a paste
5. Cut the quarter of ginger into tiny cubes or slices
6. Mix together the syrup, spice paste, remaining vinegar, ginger cubes and remaining raisins
7. Place in a large preserving jar and leave for 1 month to mature