A simple recipe that is easy to make. Adding chipotles along with the chillies gave another level of flavour to this favourite of mine chutney.
A bit sweet, a bit sour but definitely spicy, hot and delicious! A must have condiment to enhance the flavours of meats, pulses and cheeses.
I hope you enjoy it!
- 150 ml Balsamic Vinegar
- 150 ml Distilled White Vinegar
- 100 gr packed brown sugar
- 250 ml Water
- 40 small Green Chili Peppers , halved and thickly sliced
- 30 Red Chilli Peppers , halved and thickly sliced
- 10 Chipotle Peppers , halved and thickly sliced
- 2 medium white Onions , finely chopped
- 2 tablespoons olive oil
- 3 tablespoons Chili Paste
- 100 ml Brandy
- 1 stick Cinnamon
- 4 bay leaves
- 1 teaspoon Cumin , ground
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Dry Oregano , ground
- 1 teaspoon All-Spice , ground
- 1 tablespoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
- 2 tablespoons Worcestershire sauce
- Place a medium saucepan on medium heat and add the oil. A minute later add the onions and sauté until very soft but not burned, about 5 minutes. Add the peppers along with the cinnamon, bay leaves, cumin, oregano, cayenne pepper, chili paste and all-spices and sauté for 2 more minutes. Deglaze with the brandy.
- Pour the vinegars, water and sugar, bring to a boil and simmer for 45 minutes until a thick and syrupy sauce is created, with the lid partly on
- Remove the cinnamon and bay leaves, add the Worcestershire sauce along with the salt and pepper. Give it a good stir and remove from the heat.
- Spoon into sterilized jars where you can refrigerate for up to couple of months.