This is a sharp, slightly punchy chutney that is quick and easy to make and tastes fabulous.
This is a lovely chutney, or even dip, that is so good brushed over meat, fish and vegetables before and during cooking: it is especially great when barbequeing.
I also like to use this chutney as a dip with a few raw vegetables ready to dunk. It also goes superbly with my crispy cauliflower bites either as it is or mixed with mayo and lime: recipe here.
The chutney is not too hot chilli-wise: it just has a little tingle. However, you can add more fresh chillies if you wish.
Recipe: tangy ancho chilli chutney – makes 1 medium jar
- 4 dried ancho chillies
- 50g sultanas
- 1 medium fresh red chilli, deseeded if you wish
- 1 large red onion, peeled
- 6 fat garlic cloves, peeled
- 1 teaspoon salt
- 80ml white wine vinegar
- 150ml extra-virgin olive oil
(1) Rehydrate the ancho chilli and plump up the sultanas by adding to a bowl of boiling water for about 15 minutes. Remove from the water and cut the stalks off the ancho chillies. You can either keep the seeds or discard them.
(2) Add the rehydrated ancho chilli, the sultanas and the remaining ingredients to a food processor and blitz until you get a smooth paste. This can be used immediately or you can store in the fridge for a few months in clean, sterilised jars.
