Burnt Garlic and Capsicum Chatni

When someone says the word chutney, my mind instantly jumps to the thick, oversweet, cloying relishes that my Dad used to eat which bore more resemblance to jam than to anything else. This style of chutney is a result of the Anglo reinterpretations (misinterpretations?) of the Indian chatni (chatni is a truer transliteration and I will use it to differentiate my South Asian recipes from their Anglo cousins).

Meals in many parts of South Asia are almost invariably accompanied with a chatni or two. A subcontinental chatni can be any sort of relish made of ingredients as diverse as mint, insects, seeds, fruit, vegetables or even marijuana. This incredible variety means that often the chatni is more exciting than the dish it is served next to. There is a whole world of chatnis to explore and this recipe is a good place to start. 

This is the chatni I make most often and I usually make a big batch that will last me all week. Not only is it amazing next to a rich curry that can support its domineering flavours, it is also great on toast, or stirred through a soup.

Don’t go making out with anyone after eating this because it is really full on in the garlic department. Cooking this much garlic at once feels a tad extravagant but I promise that your house will smell like heaven. If you are not a fan of capiscum, this chatni is just as good without it!

Delicious hot or room temperature.

Burnt Garlic and Capsicum Chatni – Makes between 1 and 1 1/2 cups

1 capsicum – 3-4 tbs of ghee or vegetable oil – 1/2 tsp black mustard seeds – 1/4 tsp fenugreek seeds – 6 bulbs of garlic, cloves peeled and minced –  2 tbs kashmiri chilli powder

1. Roast capsicum on gas hob for 8 minutes occasionally rotating so the skin becomes blackened. Alternatively roast in a 180ºC oven for 40 ish minutes until similarly blackened.
2. If you like you can peel the capsicum, however I really like the smoky flavour the charred skin adds. Either way very finely dice the capsicum.
3. Heat the ghee or oil in a small frying pan over a medium heat. Add mustard and fenugreek seeds. Fry for 1 minute. Add garlic and cook for 6-8 minutes, stirring frequently. Pay close attention to it because you do not want to the garlic to blacken but instead you want a heavy caramelisation where the garlic pieces begin to get very slightly crispy and dark brown around the edges.
4. Add capsicum and chilli powder and cook on low heat for a further 2 minutes.
5. Serve hot or room temperature.
6. If storing for later, put it in an airtight container with a thin layer of oil in the fridge.