Recipe of Award-winning My Extra Hot Chilli Chutney🔥

My Extra Hot Chilli Chutney🔥.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, my extra hot chilli chutney🔥. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

My Extra Hot Chilli Chutney🔥 is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. My Extra Hot Chilli Chutney🔥 is something which I have loved my whole life. They are nice and they look fantastic.

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

Instructions 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!.

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