Recipe of My Extra Hot Chilli Chutney🔥 in 25 Minutes for Young Wife

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my extra hot chilli chutney🔥. One of my favorites food recipes. This time, I will 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’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. My Extra Hot Chilli Chutney🔥 is something that I have loved my whole life.

Hot chilli chutney that you can serve with your food. Its easy to make and served best with pakoras,palau,aash, soups,etc. Green Chilli & Cilantro Chutney Recipe - Spicy Indian Salsa - Chili Chutney - Coriander Chutney ► SUBSCRIBE to lots of new videos every week.

To begin with this recipe, we must first prepare a few ingredients. 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. Make ready 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. Get 2.5 tbsp dark soft brown sugar,
5. Take 3 tbsp white wine vinegar,
6. Take 1 clove garlic, crushed, or 1 tsp garlic granules,
7. Make ready 1 pinch ground cumin,
8. Make ready 1 pinch salt, and pepper to taste,
9. Get 150 ml water, filtered if possible,
10. Get 1/2 tbsp Sunflower/vegetable cooking oil
11. Take Rocket Chilli Alternative:
12. Make ready 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. Try our TOMATO ONION CHUTNEY GARLIC CHUTNEY GINGER CHUTNEY. Saute the dry red chillies along with garlic. When the oil becomes hot, season with mustard seeds.

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!

Immediately add the paste to it. Instant Khatti Mithi Chutney is a tangy and sweet chutney made with a mix of amchoor powder Garam masala packs in the extra punch with its dynamic flavour and aroma. Use it in lieu of khajur imli ki Add chopped jaggery in a saucepan. Add the dried mango powder, cumin seeds powder, chilli. I was visiting London a few weeks ago and found Chilli Chutney.

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