Variety to Producing 5-Star My Extra Hot Chilli Chutney🔥

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My Extra Hot Chilli Chutney🔥

We hope you got insight from reading it, now let's go back to my extra hot chilli chutney🔥 recipe. You can have my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you cook it.

To prepare an extraordinary My Extra Hot Chilli Chutney🔥, here are the components needed:

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

After preparing the ingridients, next you are good to prepare your 5-star My Extra Hot Chilli Chutney🔥 by following the guidances below:

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!.

Recipe : My Extra Hot Chilli Chutney🔥

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