Sunny Garlic Chutney

Two hundred cloves of garlic. That’s not a typo. This chutney is for serious garlic lovers, and the result is surprisingly mellow. Cooking that much garlic in apple cider vinegar with ginger, mustard seeds, onion, and red bell pepper transforms raw garlic’s sharp bite into a sweet, tangy, deeply savory condiment.

The vinegar, onion, pepper, and spices reduce by a third before the garlic even goes in. That concentrated base becomes the cooking liquid for the coarsely chopped cloves, which simmer for about 10 minutes until they soften and lose their raw edge. The mustard seeds pop during the reduction, adding tiny bursts of sharp, peppery flavor throughout.

As the chutney cools, the flavors continue to develop and the garlic mellows further. What tastes assertive straight from the pot becomes balanced and complex at room temperature.

Chef Tips

• Buy pre-peeled garlic cloves to save yourself an hour of peeling. 200 cloves is roughly 10 to 12 heads of garlic.
• Chop the garlic coarsely, not fine. You want recognizable pieces in the finished chutney, not garlic paste.
• The chutney thickens as it cools. If it seems thin on the stove, give it time.
• Store in a sealed jar in the refrigerator for up to two weeks.

Variations

• Add a cup of diced mango or dried apricots for a fruity-sweet garlic chutney.
• Use white wine vinegar instead of apple cider for a milder, more delicate acidity.
• Serve alongside roasted meats, spread on sandwiches, or stir into stir-fries.