Fiery peppers Kombucha chutney

Feuriges Paprika-Kombucha-Chutney

One thing is for sure: If you want to benefit from the vital microorganisms in the Kombucha, it is best to enjoy your Kombucha raw and not heated. However, it can happen that there is simply too much Kombucha left to drink it completely - especially if it is already very sour and has been fermented to Kombucha vinegar. In this case, this super delicious recipe is just the thing for you!

The peppers Kombucha chutney combines many great properties: Not only does it taste heavenly fiery, but it is so easy to prepare that you can do practically nothing wrong. Filled hot into screw glasses when still hot and then stored in a dark and cool place, it will keep for many months and is a nice gift for friends. In addition, the recipe can be easily changed without losing the great taste. And you can also "disappear" other leftovers into it, for example pears, apples or nashis, which have already become mealy and no longer taste as good raw.

The peppers Kombucha chutney is a dream to accompany everything grilled, meat, cheese casseroles, raclette and cheese bread. In my home, however, an opened glass will empty on its own within two days, no matter what else I am cooking. No idea how that happens!


Das Paprika-Kombucha-Chutney ist ein Traum zu allem Gegrillten, zu Fleisch, Käseaufläufen, Raclette und Käsebrot.
That's what you need in ingredients for the recipe:
  • 6 peppers (red and yellow)
  • 1 can of peaches (drained weight approx. 240g)
  • 3 medium-sized red onions
  • 200g dried apricots
  • 100g dried mango strips
  • 2 thumb-sized pieces of fresh ginger
  • 2 small rosemary twigs
  • 2 bay leaves
  • 2 sticks of cinnamon
  • 1 fresh chili pepper (if you like it hot, take two)
  • 1 level teaspoon curry powder
  • 100g raw cane sugar
  • 100ml Kombucha drink, as sour as possible (go to the Kombucha basic recipe)
  • 50ml balsamic vinegar
  • 1 teaspoon of salt
  • 4 tablespoons heatable vegetable oil
  • Pepper


And this is how it prepared:
  1. Cut the peppers, peaches, onions, dried apricots, mango strips and chilli pepper into small pieces
  2. Carefully remove the needles from the rosemary twigs and chop them very finely together with the ginger.
  3. Heat the oil in a large pot and fry the onions in it for about 20 minutes until they are nicely browned and sticky. Deglaze with the Kombucha and balsamic vinegar..
  4. First stir in the sugar and all the spices, salt and pepper, then fold in all the remaining ingredients and simmer at low temperature for about 30 minutes.
  5. At the end of the cooking time remove bay leaves and cinnamon sticks.
  6. Pour the mixture immediately into clean (preferably hot rinsed) glasses and close them tightly with screw caps.


Mit einem Teil Trockenobst schmeckt das Paprika-Kombucha-Chutney am besten

Tip: The peppers Kombucha chutney tastes best with a portion of dried fruit. The fruits used can be varied quite wonderfully. Instead of canned peaches, sweet apples, pears, nashis etc. can also be used. However, it is very useful to use at least some dried fruit. The dried fruit absorbs a lot of moisture during cooking, so that a nice and creamy mass is quickly formed. Without dried fruit, the whole thing has to simmer and reduce for much longer to allow enough water to evaporate.




Fiery peppers Kombucha chutney


  • Beschreibung: Fiery peppers Kombucha chutney - Chutney (the perfect gift!)
  • Category: Beilage, Cuisine: Europäisch
  • Tags: Kombucha, Paprika, Chutney, Komucha-Rezept, Soßen, Dips, Fermentation
  • Prep Time: 25 Minuten , Kochzeit: 50 Minuten
  • Yield: 12 Portionen, Nutrition facts (calories): 240 (pro Portion)
  • Author: , Published:


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