Easiest Way to Make Any-night-of-the-week My Extra Hot Chilli Chutney🔥

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Before you jump to My Extra Hot Chilli Chutney🔥 recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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The kitchen alone provides you with many small means by which energy and money can be saved. Eco-friendly living is not that hard. Largely, all it requires is a little bit of common sense.

We hope you got benefit 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 achieve it.

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

1. Get 30 of green 'rocket' chillies, stems off, chopped finely, seeds in,.
2. Provide 1 of red bell pepper, chopped into very fine cubes,.
3. Get 10-12 of cherry tomatoes, chopped into halves,.
4. Take 2.5 tbsp of dark soft brown sugar,.
5. Get 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. Use 1 pinch of salt, and pepper to taste,.
9. Provide 150 ml of water, filtered if possible,.
10. Use 1/2 tbsp of Sunflower/vegetable cooking oil.
11. Take of Rocket Chilli Alternative:.
12. Use 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!.

I was visiting London a few weeks ago and found Chilli Chutney. Akabanga is a hot chilli oil from Rwanda. It is the perfect ingredient for every chilli lovers kitchen. With Akabanga you only need a drip or two to give that fantastic kick. Chilli omáčky vyrábíme z čerstvých domácích chilli papriček a těch nejkvalitnějších surovin.

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