My Extra Hot Chilli Chutney🔥. Hot chilli chutney that you can serve with your food. Its easy to make and served best with pakoras,palau,aash, soups,etc. 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.

You can also use it to garnish your soup. Try out these instant and easy to make Chutneys using your regular kitchen ingredients that compliment all your tasty dishes! Middle Eastern restaurant in Lahore, Pakistan. You can cook My Extra Hot Chilli Chutney🔥 using 12 ingredients and 6 steps. Here is how you Prepare it.

Ingredients of My Extra Hot Chilli Chutney🔥

You need 30 of green 'rocket' chillies, stems off, chopped finely, seeds in,.
It's 1 of red bell pepper, chopped into very fine cubes,.
You need 10-12 of cherry tomatoes, chopped into halves,.
You need 2.5 tbsp of dark soft brown sugar,.
It's 3 tbsp of white wine vinegar,.
You need 1 clove of garlic, crushed, or 1 tsp garlic granules,.
Prepare 1 pinch of ground cumin,.
You need 1 pinch of salt, and pepper to taste,.
Prepare 150 ml of water, filtered if possible,.
It's 1/2 tbsp of Sunflower/vegetable cooking oil.
It's of Rocket Chilli Alternative:.
You need of Use 15-18 Birdseye chillies, chopped finely instead.

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My Extra Hot Chilli Chutney🔥 directions

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!.

Now make Chinese Chilli Chicken easily at home with this recipe that'll give you the real deal restaurant style taste! A super simple recipe with juicy chicken, a sweet and spicy sauce and lots of onions and capsicum to snack on. A fresh and deliciously fiery, tangy mint chutney made with mint leaves, lemon and onion and chilli. This is the first thing my mum had me making - from sending me out to the garden to pick the fresh mint leaves to pounding the mint and onions. Coconut chutney ( thengai chutney in Tamil) is the most popular South Indian Chutney recipes.