Smoked Chilli Chutney
Serve with cheese, hamburgers, fish and meats.
  • 60ml grape vinegar
  • 900g apricot jam
  • 8 habanero (or 14 birds eye) peppers, finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 teaspoon salt
  • 5ml smoked paprika
  • 5ml paprika
  1. Mix the vinegar and jam to a smooth paste.
  2. Add the remaining ingredients and mix until well blended.
  3. Bottle and let stand for at least a week to allow the flavours to develop.
Recipe by Eco Herb at