CHILLI CHUTNEYS RECIPES
CHILLI CHUTNEY RECIPE - FOOD.COM
Make and share this Chilli Chutney recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 1 cup
Number Of Ingredients 5
Steps:
- Chop chillies and onion.
- Simmer all ingredients stirring regularly to prevent catching, until a nice rich brown colour.
- Bottle into sterilised jars, put lids on when cold.
Nutrition Facts : Calories 1442.3, FatContent 1.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 39.9, CarbohydrateContent 361.6, FiberContent 11.1, SugarContent 312.1, ProteinContent 10.1
CHILLI CHUTNEY - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A spicy chutney that goes well with meat and vegetables and also makes a good dip for tortillas.
Provided by swissseasider
Total Time 40 minutes
Yield Serves 6
Steps:
- heat oil in pan, tip in all ingredients except tomato puree and bring to boil.
- Simmer for 30 minutes and then add the tomato puree.
- Continue to simmer on gentle heat until chutney has thickened.
- Remove from heat and cool. Will keep for three days if refrigerated.
More about "chilli chutneys recipes"
CHILLI PEPPER CHUTNEY RECIPE | JAMIE OLIVER RECIPES
This gorgeous sweet and spicy chilli chutney is the perfect partner for cheese and meat
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 23 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 23 calories per serving
- Place the chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over.
- Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.
- When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up, then put to one side.
- Peel and roughly chop the onions, then pick and finely chop the rosemary leaves.
- Drizzle a splash of oil into a pan over a low heat, add the onions, rosemary, bay leaves and cinnamon, then season with a little sea salt and black pepper.
- Cook very slowly for about 20 minutes, or until the onions become rich, golden and sticky.
- Add the chopped peppers and chillies, sugar and balsamic to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste.
- Remove the cinnamon stick and the bay leaves. Either spoon into sterilised jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilised jars, the chutney should keep for a couple of months.
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TOMATO AND CHILLI CHUTNEY | BBC GOOD FOOD
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. Good with ham and cheese and biscuits for a carpet picnic in front of your favourite TV show.
From bbcgoodfood.com
Reviews 5
Total Time 1 hours 40 minutes
Cuisine English
From bbcgoodfood.com
Reviews 5
Total Time 1 hours 40 minutes
Cuisine English
- Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.
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Pulse food processor until desired consistency is achieved. Return to skillet. Add bay leaves, rosemary, balsamic vinegar, brown sugar, cinnamon stick, salt and pepper and stir. Simmer over low …
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Oct 12, 2018 · Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 to 20 minutes. Remove charred outer skins, cut in half, and remove seeds and cores. Finely …
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Oct 17, 2021 · Add red chilli powder, black pepper, salt, sugar and vinegar. Saute for some time and it is ready to be served. 3. Coriander Chutney (Source: vegrecipesofindia.com) Coriander chutney is a delicious chutney that goes with almost everything. It is best served with kebabs and other Indian starters. The simple recipe of this chutney …
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