Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, my extra hot chilli chutney🔥. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
My Extra Hot Chilli Chutney🔥 is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. My Extra Hot Chilli Chutney🔥 is something which I’ve loved my whole life. They are nice and they look fantastic.
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 must prepare a few components. You can have 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🔥:
- Make ready green 'rocket' chillies, stems off, chopped finely, seeds in,
- Make ready red bell pepper, chopped into very fine cubes,
- Make ready cherry tomatoes, chopped into halves,
- Take dark soft brown sugar,
- Take white wine vinegar,
- Take garlic, crushed, or 1 tsp garlic granules,
- Take ground cumin,
- Get salt, and pepper to taste,
- Take water, filtered if possible,
- Take Sunflower/vegetable cooking oil
- Make ready Rocket Chilli Alternative:
- Prepare Use 15-18 Birdseye chillies, chopped finely instead
I was visiting London a few weeks ago and found Chilli Chutney. The top countries of supplier is China, from which the percentage. 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.
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!
It is the fastest chutney that you can make. Akabanga is a hot chilli oil from Rwanda. It is the perfect ingredient for every chilli lovers kitchen. With Akabanga you only need a drip or two to give that fantastic kick. About Sweet Date Chutney Recipe: A sweet and sour date chutney that goes brilliantly with pani puri, aloo chaat and all kinds of crispy snacks.
So that’s going to wrap it up for this exceptional 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 more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
