My Extra Hot Chilli Chutney🔥
My Extra Hot Chilli Chutney🔥

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, my extra hot chilli chutney🔥. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

My Extra Hot Chilli Chutney🔥 is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. My Extra Hot Chilli Chutney🔥 is something which I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for My Extra Hot Chilli Chutney🔥. This is a very concentrated and firey chilli chutney that I make then keep in the fridge for various cooking uses. It is to be used quite sparingly, a little goes a long way. Perfect for use in curries, stir fries, burgers, on flatbreads and just to.

To begin with this 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 cook that.

The ingredients needed to make My Extra Hot Chilli Chutney🔥:
  1. Take 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
  2. Prepare 1 red bell pepper, chopped into very fine cubes,
  3. Take 10-12 cherry tomatoes, chopped into halves,
  4. Get 2.5 tbsp dark soft brown sugar,
  5. Take 3 tbsp white wine vinegar,
  6. Take 1 clove garlic, crushed, or 1 tsp garlic granules,
  7. Prepare 1 pinch ground cumin,
  8. Get 1 pinch salt, and pepper to taste,
  9. Prepare 150 ml water, filtered if possible,
  10. Get 1/2 tbsp Sunflower/vegetable cooking oil
  11. Get Rocket Chilli Alternative:
  12. Take Use 15-18 Birdseye chillies, chopped finely instead

This garlic chutney goes well with most snacks & Indian breakfasts. It is also used in many chaats like bhel puri, street style ragda pattice or sev puri. I usually make this to go with the pakoras, dhokla, sandwiches and parathas. Royal Navy 'Harry Redders' is an extra hot force to be reckoned with - the hottest sauce in the 'standard' navy range and a real firecracker.

Instructions to make My Extra Hot Chilli Chutney🔥:
  1. 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.
  2. 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.
  3. 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.
  4. Once almost all of the water has evaporated and the chutney thickened turn off the heat.
  5. 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.
  6. 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!

I usually make this to go with the pakoras, dhokla, sandwiches and parathas. Royal Navy 'Harry Redders' is an extra hot force to be reckoned with - the hottest sauce in the 'standard' navy range and a real firecracker. Scotch Bonnet chillis blended with Naga or 'Ghost' chillis from the Indian region of Assam make this a connoisseurs chutney, but be warned - it really packs a. Hi, just to say my chilli chutney turned out to be a great success, even though I had too much liquid. Thank you for the advice, I did drain some liquid off but also added some cooking apples and sultanas which absorbed the rest of the excess liquid.

So that’s 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 interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!