My Extra Hot Chilli Chutney🔥.
Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, my extra hot chilli chutney🔥. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
My Extra Hot Chilli Chutney🔥 is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They're nice and they look fantastic. My Extra Hot Chilli Chutney🔥 is something which I've loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of My Extra Hot Chilli Chutney🔥:
- Give 30 green 'rocket' chillies, stems off, chopped finely, seeds in,.
- Give 1 of red bell pepper, chopped into very fine cubes,.
- Provide 10-12 cherry tomatoes, chopped into halves,.
- Provide 2.5 tbsp - dark soft brown sugar,.
- You need 3 tbsp for white wine vinegar,.
- Require 1 clove - garlic, crushed, or 1 tsp garlic granules,.
- Give 1 pinch for ground cumin,.
- Need 1 pinch for salt, and pepper to taste,.
- Prepare 150 ml - water, filtered if possible,.
- Require 1/2 tbsp Sunflower/vegetable cooking oil.
- Prepare Rocket Chilli Alternative:.
- You need Use 15-18 Birdseye chillies, chopped finely instead.
My Extra Hot Chilli Chutney🔥 making:
- 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..
- 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..
- 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..
- Once almost all of the water has evaporated and the chutney thickened turn off the heat..
- 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..
- 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!.
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