blend · chutney
★ STARRED KITCHENPrep 10 minSumaccourt Chili Chutney
Independent adaptation of a publicly published Gaggan Anand recipe. Not affiliated with, sponsored by, or endorsed by Gaggan Anand.
From a starred kitchen.
Ratio
Ingredients
- Glucose — 20 g glucose
- Tomato — 100 g plum tomatoes (jardinière)
- Red Chili Past — 100 g red chili paste
- Onion — 50 g red onions, julienne
- Garlic — 10 g garlic, minced
- Ginger — 10 g ginger, minced
- Sugar — 20 g sugar
- White Vinegar — 20 g distilled vinegar
- Salt — salt (2 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Sumaccourt Chili Chutney wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 2 national awards
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- Coralpass Tomato-Coconut ChutneyNATIONAL AWARD WINNER
- Sablepass Mint–coriander Yoghurt Chutney★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Indian progressive chef of Gaggan and Gaggan Anand in Bangkok; Michelin and Asia's 50 Best rankings. Molecular Indian tasting menus; formerly El Bulli stage influence.
Originally published as Chili Chutney (Lick It Up).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Gaggan Anand / World's 50 Best Masterclass (published as “Chili Chutney (Lick It Up)”). Full citation lives in Provenance.