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