Easiest Way to Cook Perfect My Extra Hot Chilli Chutney🔥

My Extra Hot Chilli Chutney🔥. 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.

Dopřejte si světově oceněné chilli delikatesy, které sami vyrábíme. Chilli omáčky, chutneys a džemy všech pálivostí, až po ty nejpálivější. Světově oceněné cibulové chutney – sladká redukce s hruškami a hřebíčkem. You can cook My Extra Hot Chilli Chutney🔥 using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of My Extra Hot Chilli Chutney🔥

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

My Extra Hot Chilli Chutney🔥 instructions

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.