Ginger Chutney

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Ingredients

Serves 8

4 large pieces root ginger
1 tbsp white vinegar
10 Cayenne chillies sliced
2 tbsp sugar
1 tbsp paprika
1 tsp garam masala
1 tsp cumin seeds
2 cloves garlic, sliced
2 tsp salt
2 tbsp oil
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Method

Peel and grate the ginger. Place in a large jar with the salt and seal. Mix the salt up by shaking then leave in a fridge overnight. Heat some oil in a pan and cook the ginger till golden. Now add the vinegar, Juice of the lime. Mix well and cook for about 5 minutes. Add the spices, garlic and chillies, and cook for a further 3 minutes. Store in sterilised jars and keep in the fridge for up to 1 month.

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