“Who is Tabu?” You might ask. “The genius who crafted the perfect chutney” will always be my response.
This is my all-time favorite chutney because it goes with so many of our appetizers and instantly uplifts them to the status they truly deserve. It’s also super simple as long as you have a blender. Although it can go with anything your heart desires, I especially enjoy this chutney with keema samosas, chicken egg rolls, or any kabob.
Chutneys have always been a weakness of mine, because of the vagueness of the measurements. Most recipes go with range measurements or say things like a “handful” of this, and a “heavy pinch” of that. I don’t know about you, but I need something more concrete if I’m going to dabble in making my own chutney. Chutneys are designed to be adjusted to your palate and needs. So by all means, tweak this recipe to your taste buds and dance around in your kitchen when you finally learn that chutneys really aren’t all that scary and can elevate any dish to the next level.Print
- ¾ red bell pepper, coarsely chopped into chunks
- 3–5 cayenne peppers, or other spicy red chili peppers, stems removed
- 3–4 cloves garlic
- 1 cup ketchup
- 1 ½ cups apricot preserves
- ¼ cup chopped cilantro
- ¼ tsp, heaping, salt
- Soak red bell pepper and cayenne in hot, almost boiling water for 1 minute. Remove and place in blender.
- Place all remaining ingredients into blender and blend until smooth
- Taste and adjust to your liking, adding more chili peppers for spice or ketchup for sweetness.
- Store in jar in fridge for up to 2-3 months.