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Good Idea to Homemade 5-Star My Extra Hot Chilli Chutney🔥

Wishing to eat My Extra Hot Chilli Chutney🔥 a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with helpful procedures on cooking a My Extra Hot Chilli Chutney🔥 like a famous chef made.

My Extra Hot Chilli Chutney🔥

We hope you got benefit from reading it, now let's go back to my extra hot chilli chutney🔥 recipe. To cook my extra hot chilli chutney🔥 you only need 12 ingredients and 6 steps. Here is how you do it.

To cook an extraordinary My Extra Hot Chilli Chutney🔥, here are the ingridients required:

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

After preparing the components, now you are good to cook your appetizing My Extra Hot Chilli Chutney🔥 by following the procedures below:

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

One of my favourite ways of eating this chutney is as a quirky, savoury version of that British classic, the cream tea. Homemade cheese scones spread with soft cheese and topped with Smoky Tomato Chilli Chutney. If you've never made chutney before, rest assured that it's actually very simple. I made a delicious chutney from some of the onions I harvested. It is a mild, chutney that has a light sweetness.

Recipe : My Extra Hot Chilli Chutney🔥

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step by step to make My Extra Hot Chilli Chutney🔥

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