Silk Road Chutney

A fragrant tomato chutney featuring Silk Road spices, corn, and chillies, perfect for pairing with cheeses and cold meats.

Vegetarian Spicy Condiment Chutney Preserving

Estimated Nutrition

Calories

342.6

kcal / serving

685.2 kcal total

Carbs

47.3g

per serving

94.6 g total

Fat

16.4g

per serving

32.8 g total

Protein

5.2g

per serving

10.4 g total

Cook Time

minutes

Serves

jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Chinese Rock Sugar

Chunks

CondimentsSauces

Red Wine Vinegar

Liquid form

Liquids

piece

Tomato Juice

Freshly squeezed and sieved from 2-3 tomatoes

NutsSeeds

piece

Garlic

Cloves, chopped

piece

Chipotle Chilli

Soaked in warm water and drained

pinch

Salt

0.25

tsp

Mustard Seeds

0.5

tsp

Cumin Seeds

pinch

Ras-El-Hanout

0.25

tsp

Smoked Paprika

piece

Curry Leaves

tbsp

Coriander

Finely chopped

OilsFats

Vegetable Oil

Divided for frying

Vegetables

piece

Onion

Chopped

piece

Root Ginger

Thumb-sized piece, finely chopped

piece

Green Chilli

Finely chopped

piece

Corn-On-The-Cob

Kernels removed

piece

Tomatoes

Chopped

piece

Red Chilli

Dried, to taste

Method

Heat 15ml of oil in a frying pan and sauté onion, garlic, ginger, and both chillies.

Add corn kernels and chopped tomatoes and cook for 10 minutes.

Dissolve sugar in vinegar and tomato juice in a separate pan, then combine with the tomato mixture.

Dry fry mustard seeds, cumin, ras-el-hanout, and paprika, grind them, and add to the chutney.

Fry curry leaves in 15ml of oil until crackling, drain, and stir into the mixture.

Pulse half of the mixture in a blender with water and fold it back into the chunky portion.

Heat for 2 minutes, season to taste, and stir in coriander before transferring to jars.

Seal jars tightly and submerge in boiling water for 30 minutes.

Cool completely and verify the seal before storing.