Free Recipe · Preserves
Sweet, fiery and a very welcome change from the usual tomato chutney.
This chilli chutney is made in the Thermomix in about 50 minutes, makes roughly 2 cups, and keeps in the fridge for up to 6 months. It is vegan, gluten free and dairy free, and the heat is entirely up to you.
This recipe was inspired by Tina, a passionate preserver who makes the most amazing chilli chutney. Of course, I just had to come up with my own thermo version.
I have departed from the purist's recipe with the addition of a red capsicum. It is sweet and fiery and adds a great kick of flavour, a welcome departure from the usual tomato chutney.
Chillies grow really well in small pots both indoors and out, so they are an easy one to have at home. If I do not have 15 ready at the one time, I simply freeze them in a ziplock bag until I have enough. This recipe comes from my cookbook Thermo Cooker Fresh Favourites.
Meet the book
The book this recipe comes from
Thermo Cooker Fresh Favourites
93 photographed recipes built around eating fresh, seasonal and waste-not.
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Come cook along with us for more preserves, condiments and fresh thermo cooking.
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Chilli Chutney (for Thermomix)
Makes 2 cups · Thermomix or thermo cooker · about 50 minutes
Ingredients
The Tools
Method
Place the chilli, capsicum and apple in the mixing bowl and chop 3 sec / speed 6, assisting with the Thermo Spoon Spatula. Scrape down the sides.
Add the sugar, vinegar, water and salt, then cook 35 min / steaming temperature / reverse speed soft, with the MC removed and the steamer basket on top to prevent splashes. Transfer the chutney to warm, sterilised glass jars.
To finish
Serve as a condiment with savoury pastries, eggs and grilled meats, or stir it through soups, stews and tomato-based sauces for a kick. Keep refrigerated for up to 6 months.
Notes and tips
Adjusting the heat. For a milder chutney, deseed some or all of the chillies before cooking. For a super fiery one, add a couple of bird's eye chillies at step 1.
For a thinner sauce. Cook for 30 minutes rather than 35 at step 2.
Collecting the chillies. Chillies grow well in small pots indoors and out. If you do not have 15 ready at once, freeze them in a ziplock bag until you do.
Frequently Asked Questions
How long does the chutney keep?
Transfer it to warm, sterilised glass jars and keep it refrigerated for up to 6 months.
How do I make it less hot?
Deseed some or all of the chillies before cooking. Most of the heat sits in the seeds and membranes, so you can dial it right down without losing the flavour.
What if I cannot get 15 chillies at once?
Freeze them as you go. Chillies grow well in small pots indoors and out, so I collect mine in a ziplock bag in the freezer until I have enough for a batch.
What do I serve it with?
It is a condiment first: savoury pastries, eggs and grilled meats. It also works stirred through soups, stews and tomato-based sauces when you want a kick.
Want to get more from your Thermomix?
Preserving is where your machine really earns its keep. Start with the book this chutney comes from, and the spatula that makes every chop easier.
