Elias Chutney

CREDITS

Cheeky chutney with a twist

INGREDIENTS

20 to 30 dry red chillies1 cup vinegar 3 kg generic tomato sauce1 tub tamarind paste or make with 2 blocks of tamarind and 1 cup boiling water( strain to remove seeds)1 x 400gr apricot jam Oil (2 tablespoon)Mustard seeds about 1 teaspoon4 tablespoon Methi (Fenugreek) masala 1 teaspoon salt 1 teaspoon garlic powder

METHOD

-Soak the red chillies in vinegar overnight-Blitz in liquidizer add the jam and blitz -Heat 1 tablespoon oil, add a few mustard seeds( use a large pot)Can add a few curry leavesMix everything in the pot-Tamarind paste, liquidized chilli paste with jam , Methi (Fenugreek) ( pickle masala)salt, and tomato sauce. Add more vinegar if too thick. Taste if too sour add salt and sugar. Can add red powder chilli if you like it more hot.I left it as is.

INFO & TIPS

You could turn up the heat add more red dry chillies.The picture shows how much sauce is made with this recipe. Lovely to bottle and give to family and friends.

POSTED ON

16 Feb 2026

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