Monday, 22 November 2010
A fiery and hot but really tasty chutney to spice up any snack dish.
2oz /60 grams white cabbage shredded.
4 long red chillies
2 green turkish chillies
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon chilli powder
1 ripe tomato skinned and de seeded
4 tablespoons water
1. De seed and chop both types of chillies and place in blender jug with tomato and cabbage. Add water and blend to a fine puree.
2. Add the salt, chilli powder, lemon juice and oil and blend again to combine the spices into the chutney.
3.Transfer to a sterelised jar and keep refridgerated.( will keep for 4-5 days)
Use as and when required as a dip for savory snacks.
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A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.