Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, my extra hot chilli chutney🔥. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
My Extra Hot Chilli Chutney🔥 is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. My Extra Hot Chilli Chutney🔥 is something which I have loved my whole life.
To begin with this particular recipe, we must 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,
- Take 2.5 tbsp dark soft brown sugar,
- Prepare 3 tbsp white wine vinegar,
- Take 1 clove garlic, crushed, or 1 tsp garlic granules,
- Take 1 pinch ground cumin,
- Prepare 1 pinch salt, and pepper to taste,
- Take 150 ml water, filtered if possible,
- Make ready 1/2 tbsp Sunflower/vegetable cooking oil
- Take Rocket Chilli Alternative:
- Get 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 is going to wrap it up for this exceptional food my extra hot chilli chutney🔥 recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
