Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, my extra hot chilli chutney🔥. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
My Extra Hot Chilli Chutney🔥 is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. My Extra Hot Chilli Chutney🔥 is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Extra Hot Chilli Chutney🔥:
- Get 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
- Make ready 1 red bell pepper, chopped into very fine cubes,
- Prepare 10-12 cherry tomatoes, chopped into halves,
- Take 2.5 tbsp dark soft brown sugar,
- Get 3 tbsp white wine vinegar,
- Get 1 clove garlic, crushed, or 1 tsp garlic granules,
- Make ready 1 pinch ground cumin,
- Get 1 pinch salt, and pepper to taste,
- Prepare 150 ml water, filtered if possible,
- Get 1/2 tbsp Sunflower/vegetable cooking oil
- Get Rocket Chilli Alternative:
- Make ready Use 15-18 Birdseye chillies, chopped finely instead
Instructions to make My Extra Hot Chilli Chutney🔥:
- 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!
So that’s going to wrap this up with this exceptional food my extra hot chilli chutney🔥 recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
