Name: My Extra Hot Chilli Chutney🔥
Prep time: 15 min
Cook time: 1 h
Total time: 2 h
Ingredients: 30 green 'rocket' chillies, stems off, chopped finely, seeds in,; 1 red bell pepper, chopped into very fine cubes,; 10-12 cherry tomatoes, chopped into halves,; 2.5 tbsp dark soft brown sugar,; 3 tbsp white wine vinegar,; 1 clove garlic, crushed, or 1 tsp garlic granules,; 1 pinch ground cumin,; 1 pinch salt, and pepper to taste,; 150 ml water, filtered if possible,; 1/2 tbsp Sunflower/vegetable cooking oil; Rocket Chilli Alternative:; Use 15-18 Birdseye chillies, chopped finely instead

My Extra Hot Chilli Chutney🔥.

You can have My Extra Hot Chilli Chutney🔥 using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of My Extra Hot Chilli Chutney🔥

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

My Extra Hot Chilli Chutney🔥 step by step

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!.