Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my extra hot chilli chutney🔥. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

My Extra Hot Chilli Chutney🔥 is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. My Extra Hot Chilli Chutney🔥 is something that I have loved my whole life. They’re nice and they look fantastic.

Hot chilli chutney that you can serve with your food. Its easy to make and served best with pakoras,palau,aash, soups,etc. This is a simple recipe for afghan hot chilli chutney (sauce) which you can use as a side to spice up your food.

To get started with this particular recipe, we have to first prepare a few components. You can have my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make My Extra Hot Chilli Chutney🔥:

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

A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of chilli's. I was visiting London a few weeks ago and found Chilli Chutney. Try our TOMATO ONION CHUTNEY GARLIC CHUTNEY GINGER CHUTNEY. Saute the dry red chillies along with garlic.

Steps to make My Extra Hot Chilli Chutney🔥:

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!

When the oil becomes hot, season with mustard seeds. Immediately add the paste to it. Chinese best extra hot chilli sauce. Learn how to make momos chutney recipe at home in hindi by Priyanka Saraswat at Delicious Food. In this video you can easily learn to make red.

So that is going to wrap this up for this special food my extra hot chilli chutney🔥 recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!