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This is a simple recipe for afghan hot chilli chutney (sauce) which you can use as a side to spice up your food. You can also use it to garnish your soup. Hot chilli chutney that you can serve with your food.
To begin with this particular recipe, we have to 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.
Composition needed to cook My Extra Hot Chilli Chutney🔥:
- 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
- 1 red bell pepper, chopped into very fine cubes,
- 10-12 cherry tomatoes, chopped into halves,
- 2.5 tbsp dark soft brown sugar,
- 3 tbsp white wine vinegar,
- 1 clove garlic, crushed, or 1 tsp garlic granules,
- 1 pinch ground cumin,
- 1 pinch salt, and pepper to taste,
- 150 ml water, filtered if possible,
- 1/2 tbsp Sunflower/vegetable cooking oil
- Rocket Chilli Alternative:
- Use 15-18 Birdseye chillies, chopped finely instead
I was visiting London a few weeks ago and found Chilli Chutney. This tomato chilli chutney recipe tastes best when made a month in advance. Use up that extra fruit and make a delicious pear & dried apricot chutney. There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese.
Instructions to serve 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!
Make them vegetarian by leaving out the pepperoni and adding a pinch of chilli flakes for a similar spicy kick. Create your own cheesy masterpiece at home with our mozzarella pizza that goes the extra mile. Basic Coconut Chutney (Thengai chutney): A traditional South Indian chutney made with freshly shredded coconut. This white creamy chutney is served with every South Indian snack or tiffin in homes and restaurants. It is the fastest chutney that you can make.
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