Chilli Chutney Recipes

CHILLI CHUTNEY

Steps:

• Chop chillies and onion.
• Simmer all ingredients stirring regularly to prevent catching, until a nice rich brown colour.
• Bottle into sterilised jars, put lids on when cold.

RED CHILLI CHUTNEY RECIPE

Steps:

• Deseed and soak dry red chillies in water for 20 minutes and drain them.
• Take drained red chillies, ginger, garlic, cumin-coriander powder and salt in a small chutney jar of a food processor or grinder. Grind them with 1 tablespoon water until smooth paste.
• Heat 2 tablespoons oil in a medium size pan and add prepared paste.
• Sauté it for 2-3 minutes over low flame. Turn off the flame and let it cool at room temperature and mix lemon juice.
• Transfer red chilli garlic chutney to serving bowl. Use it to make delicious chaats like bhel puri, sev puri or pav bhaji, etc. and give it a spicy touch.

TOMATO AND CHILLI CHUTNEY

Steps:

• Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
• Simmer for 1 hour.
• Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
• After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

CHILLI CHUTNEY - JAMIE OLIVER

Steps:

• Char each of the peppers over a gas flame or barbecue for 3-5 min until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10-15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds. (If you have sensitive skin, use gloves when handling chilis.) Transfer to work bowl of a food processor.
• Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor.
• Pulse food processor until desired consistency is achieved. Return to skillet.
• Add bay leaves, rosemary, balsamic vinegar, brown sugar, cinnamon stick, salt and pepper and stir. Simmer over low heat 30 minutes until thick and jammy. Remove and discard bay leaves and cinnamon stick. Cool thoroughly and store in the refrigerator.