Physalis Chutney


1 small red onion

1 cup physalis

5.5 oz brown sugar

1/2 cup apple cider vinegar

Fresh ginger (about 1.5-2 inch)

1 red chili pepper

1 tsp powdered coriander

1/2 tsp ground cinnamon

Ground black pepper to taste

A pinch of salt


First, clean the physalis and cut into large chunks. Set aside and dice the red onion into small cubes.

Heat a saucepan with a dash of olive oil, then add the physalis and onion. Next, add the powdered spices: pepper, brown sugar, and a pinch of salt. Peel and grate the ginger to incorporate it into the mixture.

If you want the physalis chutney to have a spicy hint, add minced chili pepper. For the chili not to be too spicy, remove the seeds and white membrane. If you do not like spicy foods, do not use chili.

Cook the physalis mixture for 50-60 minutes over medium heat. physalis chutney is done.

It can be stored in glass jars, and you can use them with anything you want: pasta, as an appetizer, etc.

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