Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, my extra hot chilli chutney🔥. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My Extra Hot Chilli Chutney🔥 is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. My Extra Hot Chilli Chutney🔥 is something that I’ve loved my entire life.
We try this Bhut Jolokia(Ghost Pepper) Chutney made by a company called Ziffels-FeinKost which translated means Ziffels- Delicatessen based in Germany we cra. Reproduction of this video is prohibited without express & written permission of the Clifton Chilli Club. Hot chilli chutney that you can serve with your food.
To get started with this recipe, we have to prepare a few components. You can have 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🔥:
- Get 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
- Get 1 red bell pepper, chopped into very fine cubes,
- Get 10-12 cherry tomatoes, chopped into halves,
- Prepare 2.5 tbsp dark soft brown sugar,
- Get 3 tbsp white wine vinegar,
- Get 1 clove garlic, crushed, or 1 tsp garlic granules,
- Prepare 1 pinch ground cumin,
- Prepare 1 pinch salt, and pepper to taste,
- Get 150 ml water, filtered if possible,
- Make ready 1/2 tbsp Sunflower/vegetable cooking oil
- Get Rocket Chilli Alternative:
- Prepare Use 15-18 Birdseye chillies, chopped finely instead
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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!
Spicy red chilli garlic chutney, coriander-mint chutney and date-tamarind chutney recipe. Lehsun Chutney or Lasun Chutney is a spicy chutney accompanied with Bajra Roti or with any Add little water and grind it to a semi fine paste. I used Kashmiri red chilli powder for less spice and bright color. You can use normal chilli powder too in that case reduce it a bit. Enriched Corn Meal (Corn Meal, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (Corn, Canola, and/or Sunflower Oil), Xxtra FLAMIN' HOT® Seasoning (Salt, Maltodextrin [Made From Corn], Sugar, Yeast Extract, Monosodium Glutamate, Citric Acid, Artificial Color.
So that is going to wrap it up for this exceptional food my extra hot chilli chutney🔥 recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
