Chutneys, Pickles and Relishes Recipes - Green Pepper Chutney

Ingredients

• 225g/8 oz tamarind

• 675ml/1 1/2 pts vinegar

• 100g/4 oz ginger root, grated

• 1 bulb garlic, chopped

• 15ml/1 tbsp mustard seeds

• 12 dried red chilies

• 3 green chilies

• 300ml/1/2 pt oil

• salt

• 450g/1 lb green (bell) peppers, chopped

• 225g/8 oz sugar

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Method:

1. Soak the tamarind in half the vinegar for 30 minutes. Strain through a sieve and extract the pulp; discard the seeds. Grind the ginger, garlic mustard seeds and chilies in the remaining vinegar.

2. Heat the oil and fry the ground spices and salt for 10 minutes. Add the peppers, sugar and tamarind pulp. Cook over a low heat until the liquid has evaporated and the oil floats to the top, stirring occasionally.

3. Leave to cool. Store in airtight jars for at least a week before serving with any main courses.