These crunchy, spicy pickled chillies are delicious, especially when made with unfiltered apple cider vinegar containing 'Mother'.
1 kg ripe tomatoes, chopped
1 large onion, chopped
2-3 garlic cloves, minced
1 small red chilli pepper, finely chopped (optional)
1/2 cup (120 ml) apple cider vinegar
1/2 cup (100 g) brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
In a large saucepan, combine the chopped tomatoes, onion, garlic, and chilli pepper (if using).
Add the apple cider vinegar, brown sugar, salt, cumin, coriander, and cinnamon to the saucepan, and stir to combine.
Place the saucepan over medium-high heat and bring the mixture to a boil. Stir occasionally to prevent sticking.
Reduce the heat to low, and let the mixture simmer for 30-40 minutes, or until the chutney has thickened and the tomatoes have broken down.
Remove the saucepan from the heat and let the chutney cool to room temperature.
Transfer the chutney to a sterilized jar or container, and store in the refrigerator for up to 2 weeks.
This tomato chutney goes well with cheese, sandwiches, crackers, or as a condiment for any Indian dish. Enjoy!
Here are some variations to the basic tomato chutney recipe:
Spicy Tomato Chutney: To make the chutney spicier, increase the amount of chilli pepper or add a pinch of cayenne pepper or red pepper flakes to the recipe.
Ginger Tomato Chutney: Add a tablespoon of freshly grated ginger to the chutney to give it a zingy flavour.
Mango Tomato Chutney: Add diced mango to the recipe to give it a fruity and tangy twist. You can also use mango chutney as a base and add chopped tomatoes to it.
Mint Tomato Chutney: Add a handful of fresh mint leaves to the recipe to give the chutney a fresh and cooling flavour.
Garlic Tomato Chutney: Add extra garlic cloves or substitute roasted garlic for the minced garlic for a deeper, richer flavour.
Tamarind Tomato Chutney: Add a tablespoon of tamarind paste to the recipe for a sweet and sour flavour.
These variations are just a few examples. Feel free to experiment with different herbs, spices, and fruits to create your own unique tomato chutney recipe!
2 large cucumbers, sliced
1 small onion, thinly sliced
240 ml water
240 ml white vinegar
60 g granulated sugar
1 tablespoon (15 g) salt
2 cloves garlic, minced
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dill seeds
1 bay leaf
In a large glass jar or container with a tight-fitting lid, layer the sliced cucumbers and onions.
In a medium saucepan, combine the water, white vinegar, sugar, salt, garlic, black peppercorns, mustard seeds, dill seeds, and bay leaf. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt.
Once the mixture comes to a boil, remove it from the heat and let it cool to room temperature.
Pour the cooled liquid over the cucumbers and onions, making sure they are completely covered.
Cover the jar or container with a tight-fitting lid and refrigerate for at least 24 hours before serving.
The pickles will keep in the refrigerator for up to two weeks.
Enjoy your homemade refrigerator pickles with sandwiches, burgers, or as a snack on their own!
Variations to the basic fridge pickle recipe:
Spicy Pickles: To make spicy pickles, add 1-2 sliced jalapeño peppers or red pepper flakes to the jar along with the cucumbers and onions before pouring the pickling liquid.
Sweet and Sour Pickles: To make sweet and sour pickles, increase the amount of sugar to 120g and add 120ml of apple cider vinegar in place of some of the white vinegar.
Garlic Dill Pickles: To make garlic dill pickles, add 2-3 cloves of sliced garlic and a handful of fresh dill to the jar along with the cucumbers and onions before pouring the pickling liquid.
Bread and Butter Pickles: To make bread and butter pickles, add 120g of brown sugar and 1 teaspoon of celery seed to the pickling liquid, and slice the cucumbers and onions thinner than usual.
Asian-Inspired Pickles: To make Asian-inspired pickles, add 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of grated fresh ginger to the pickling liquid. You can also add sliced carrots or daikon radish for some extra crunch and flavours.
These variations are just a few examples, feel free to experiment with different herbs, spices, and flavours to create your own unique pickling recipe!