My Extra Hot Chilli Chutney🔥
My Extra Hot Chilli Chutney🔥

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my extra hot chilli chutney🔥. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Great Prices On Extra Hot Chilli. Check Out Extra Hot Chilli On eBay. My Extra Hot Chilli Chutney🔥 This is a very concentrated and firey chilli chutney that I make then keep in the fridge for various cooking uses. It is to be used quite sparingly, a little goes a long way.

My Extra Hot Chilli Chutney🔥 is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. My Extra Hot Chilli Chutney🔥 is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My Extra Hot Chilli Chutney🔥:
  1. Get 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
  2. Take 1 red bell pepper, chopped into very fine cubes,
  3. Make ready 10-12 cherry tomatoes, chopped into halves,
  4. Get 2.5 tbsp dark soft brown sugar,
  5. Take 3 tbsp white wine vinegar,
  6. Take 1 clove garlic, crushed, or 1 tsp garlic granules,
  7. Get 1 pinch ground cumin,
  8. Take 1 pinch salt, and pepper to taste,
  9. Prepare 150 ml water, filtered if possible,
  10. Make ready 1/2 tbsp Sunflower/vegetable cooking oil
  11. Get Rocket Chilli Alternative:
  12. Prepare Use 15-18 Birdseye chillies, chopped finely instead

Combine all ingredients in a saucepan. Bring to the boil, reduce heat, and cover. Mix in some water if necessary to keep the ingredients moist. Ladle hot chutney into sterilised jars and seal, or allow to cool and store in the refrigerator until ready to.

Instructions to make My Extra Hot Chilli Chutney🔥:
  1. Heat a medium saucepan up over a medium heat. Add the oil. Once warm add the red bell pepper and stir. Fry for around two minutes, then add the crushed garlic. Season with salt and pepper. Fry for 20 seconds until fragrant. Add the tomatoes and chillies. Stir everything together.
  2. Add the dark soft brown sugar and the white wine vinegar, then the cumin. Stir once more. Simmer for around 10 minutes over a medium heat then add in the water.
  3. Now simmer until the water begins to reduce down, this can take anywhere between 20-30 minutes. Keep an eye on the chutney, stirring occasionally.
  4. Once almost all of the water has evaporated and the chutney thickened turn off the heat.
  5. Leave to cool for a few minutes before decanting. If you feel another tbsp of water is required then add it. Judge the consistency by eye.
  6. Take a sterilised mason jar and after the chutney has cooled for a few minutes spoon it in carefully. Leave the lid off until the chutney has completely cooled. Once cooled add the lid and seal. Store in the fridge and use when needed. The chutney should keep well for up to three weeks, if stirred occasionally in the jar. Enjoy!

Mix in some water if necessary to keep the ingredients moist. Ladle hot chutney into sterilised jars and seal, or allow to cool and store in the refrigerator until ready to. One of my favourite ways of eating this chutney is as a quirky, savoury version of that British classic, the cream tea. Homemade cheese scones spread with soft cheese and topped with Smoky Tomato Chilli Chutney. If you've never made chutney before, rest assured that it's actually very simple.

So that’s going to wrap this up for this exceptional food my extra hot chilli chutney🔥 recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!