Physalis-Jalapeño-Chutney

Name: Physalis-Jalapeño-Chutney
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: about 1 jalapeno (15 g) Jalapeno; about ½ shallot (25 g) Shallot; 50 g Physalis; about 1 Tbsp (13 g) Brown Sugar; about 6 Tbsp (100 ml) White Wine; about 1 star (1 g) Star Anise; 0.5 g Vanilla; 0.5 g Sichuan Pepper; 1 Tbsp olive oil (15 ml) Olive Oil; 1 Tbsp White Balsamic (15 ml) White Balsamic

Independent adaptation of a publicly published Matthias Buchholz recipe. Not affiliated with, sponsored by, or endorsed by Matthias Buchholz.

GREAT ON · SOFREÍR CHALOTA+JALAPEÑO; CARAMELIZAR AZÚCAR, DESGLASAR CON SAUTERNES; VAINILLA+PIMIENTA+ANÍS, REDUCIR A JARABE, COLAR; AÑADIR CHALOTA-JALAPEÑO+PHYSALIS; HERVIR

Great on Sofreír chalota+jalapeño; caramelizar azúcar, desglasar con Sauternes; vainilla+pimienta+anís, reducir a jarabe, colar; añadir chalota-jalapeño+physalis; hervir. The same recipe pairs it with Ei-Chive-Vinaigrette, the dressing.

Sweet-acid relish for cheese and roasted meats.

On the jar

PHYSALIS-JAL

Method: simmer
Yield: about ¾ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

White Wine 100 mlOlive Oil 15 mlWhite Balsamic 15 ml

Ingredients

Jalapenoabout 1 jalapeno (15 g)
Shallotabout ½ shallot (25 g)
Physalis50 g
Brown Sugarabout 1 Tbsp (13 g)
White Wineabout 6 Tbsp (100 ml)
Star Aniseabout 1 star (1 g)
Vanilla0.5 g
Sichuan Pepper0.5 g
Olive Oil1 Tbsp olive oil (15 ml)
White Balsamic1 Tbsp White Balsamic (15 ml)

Where it sits

One of 12 chutneys in the catalog, with 10 ingredients against a median of 9.

The acid here is white wine and white balsamic. In this category chefs also reach for cider vinegar (3 recipes), lime juice (3), and lemon juice (2).

The fat here is olive oil. In this category chefs also reach for peanut oil (1 recipe) and coconut oil (1).

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 2 JALAPENOS, 2 SHALLOTS.
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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Companion jar

Physalis-Jalapeño-Chutney wants a whisk and a stove. 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

Tomato Coconut ChutneyNATIONAL AWARD WINNEROn the jar: TOMATO-COCON
Mint-Coriander Yoghurt Chutney★ STARRED KITCHENOn the jar: MINTCORIANDE
Crab Mayonnaise Chutney★ STARRED KITCHENOn the jar: CRAB
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Matthias Buchholz. German contemporary. Cited awards include: Michelin 1* (first floor, Hotel Palace Berlin).

Adapted from a Matthias Buchholz recipe (Matthias Buchholz (first floor) / Luxury Experience).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Matthias Buchholz (first floor) / Luxury Experience (published as “Physalis-Jalapeño-Chutney”). Full citation lives in Provenance.

Companion jar