Technically this is not a chutney. It’s more like a traditional Cape Malay blatjang which is essentially a tangy chili sauce. It’s quick-and-easy to make and it will keep almost indefinitely in an airtight container in the refrigerator. Adjust the ‘heat’ to suit your palate.
Smoked Chilli Chutney
Serve with cheese, hamburgers, fish and meats.
By: Teresa
- 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
- Mix the vinegar and jam to a smooth paste.
- Add the remaining ingredients and mix until well blended.
- Bottle and let stand for at least a week to allow the flavours to develop.