Real Hot Pepper Chutney
Turn up the heat in your kitchen with this bold and flavorful Real Hot Pepper Chutney, a fiery condiment that's as versatile as it is irresistible! Made with a medley of hot peppers like habanero, serrano, or Thai chili, this chutney packs a punch, perfectly balanced by the tang of white vinegar, the sweetness of granulated sugar, and the aromatic kick of fresh garlic and ginger. Toasted mustard seeds and turmeric add a warm, earthy depth, while a quick simmer ensures a luscious, thick texture ready to complement any dish. Whether you're spicing up grilled meats, layering it onto sandwiches, or serving it alongside rice and curry, this chutney will instantly elevate your meals. Simple to make in under 30 minutes and storeable for up to two weeks, this recipe is the ultimate homemade hot sauce alternative for heat lovers.
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Recipe Information
Ingredients
- 10 pieces Hot peppers (e.g., habanero, serrano, or Thai chili)
- 4 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 4 tablespoons White vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 3 tablespoons Water
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Wash the hot peppers thoroughly. Remove the stems and roughly chop them (remove seeds if you want to reduce heat). Set aside.
Peel the garlic and ginger. Mince the ginger into small pieces.
In a food processor, add the chopped peppers, garlic, ginger, white vinegar, sugar, and salt. Blend into a coarse paste. Add 1-2 tablespoons of water if needed to achieve the desired consistency.
Heat the vegetable oil in a medium skillet or saucepan over medium heat.
Once the oil is hot, add the mustard seeds and allow them to crackle for about 30 seconds.
Add the turmeric powder to the pan and stir for a few seconds to release its flavor.
Pour the blended pepper mixture into the skillet. Stir well to combine with the spices.
Cook the mixture over medium heat for 8-10 minutes, stirring frequently, until the chutney thickens and the raw smell of peppers subsides.
Taste and adjust seasoning with additional salt or sugar, if necessary.
Remove the chutney from the heat and let it cool completely.
Transfer the chutney to a clean, airtight jar or container.
Garnish with fresh cilantro before serving (optional). Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.3 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
