Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, my extra hot chilli chutney🔥. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
My Extra Hot Chilli Chutney🔥 is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. My Extra Hot Chilli Chutney🔥 is something that I’ve loved my whole life.
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 ingredients. You can cook my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Extra Hot Chilli Chutney🔥:
- Make ready 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
- Prepare 1 red bell pepper, chopped into very fine cubes,
- Make ready 10-12 cherry tomatoes, chopped into halves,
- Prepare 2.5 tbsp dark soft brown sugar,
- Prepare 3 tbsp white wine vinegar,
- Prepare 1 clove garlic, crushed, or 1 tsp garlic granules,
- Prepare 1 pinch ground cumin,
- Take 1 pinch salt, and pepper to taste,
- Prepare 150 ml water, filtered if possible,
- Take 1/2 tbsp Sunflower/vegetable cooking oil
- Take Rocket Chilli Alternative:
- Prepare 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 with this special food my extra hot chilli chutney🔥 recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!
