My Extra Hot Chilli Chutney🔥

Name: How to cook My Extra Hot Chilli Chutney🔥 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

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 add sweetness and heat when required!

Ingredient

Food ration :

20 servings

Cooking time :

45 mins

green 'rocket' chillies, stems off, chopped finely, seeds in,

red bell pepper, chopped into very fine cubes,

10-12

cherry tomatoes, chopped into halves,

2.5 tbsp

dark soft brown sugar,

3 tbsp

white wine vinegar,

1 clove

garlic, crushed, or 1 tsp garlic granules,

1 pinch

ground cumin,

1 pinch

salt, and pepper to taste,

150 ml

water, filtered if possible,

1/2 tbsp

Sunflower/vegetable cooking oil

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 4

Once almost all of the water has evaporated and the chutney thickened turn off the heat.

* Step 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.

* Step 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!