Chutney made of Hokkaido
I have had the pleasure of having a lot of hokkaidos in my garden in the past year. I use the for many dishes, such as soup, baked bread, ravioli, etc. Here is my version of a Chutney made of Hokkaido, that you can cookand season after taste, with your own stock of ingredients and flavors. I only used one chili, but since this is very hot you can adjust the amount by taste.
650 gr Hokkaido
2.5 dl apple cider vinegar
300 gr. cane sugar
2 star anise
3 cloves of garlic
1 cinnamon pole
1 tbsp. fennel seeds
seeds of 6 cardamom capsules
1 piece fresh ginger in thumbnail size
1 carolina reaper chili *
½ tablespoon salt
How to cook it
Clean your hokkaidos, cut them in halves, remove the seeds etc and chop them with the peel included. Chop onions, ginger and garlic fine, crush all spices in a mortar where you remove the shells from the cardamom. If you have a very strong chili you should handle it with at least one layer of rubber gloves on.
Put it all in a pan and let simmer for an hour or two until a little creamy. If not sot, it must have some more time. Remove the star anis and cinnamon and fill on glasses where it can be kept for several months in a fridge. Before you do this you may want to blend it a bit and add corn starch. It is up to you if you want to add preservative.
Tastes good with everything from cheese to cold meat and fish.
* Can be replaced with 4 cph bhut or 20 jalapenos, as an example.