Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, my extra hot chilli chutney🔥. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
My Extra Hot Chilli Chutney🔥 is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. My Extra Hot Chilli Chutney🔥 is something that I have loved my entire life. They are fine and they look fantastic.
Hot chilli chutney that you can serve with your food. Its easy to make and served best with pakoras,palau,aash, soups,etc. This is a simple recipe for afghan hot chilli chutney (sauce) which you can use as a side to spice up your food.
To get started with this 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 that.
The ingredients needed to make My Extra Hot Chilli Chutney🔥:
- Prepare 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
- Take 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,
- Make ready 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,
- Get 1/2 tbsp Sunflower/vegetable cooking oil
- Get Rocket Chilli Alternative:
- Take Use 15-18 Birdseye chillies, chopped finely instead
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. It is the fastest chutney that you can make.
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!
To balance the heat, serve them with dollops of mango chutney and natural yogurt. 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. Akabanga is a hot chilli oil from Rwanda. It is the perfect ingredient for every chilli lovers kitchen.
So that’s going to wrap this up for this exceptional food my extra hot chilli chutney🔥 recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
