Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, my extra hot chilli chutney🔥. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
We try this Bhut Jolokia(Ghost Pepper) Chutney made by a company called Ziffels-FeinKost which translated means Ziffels- Delicatessen based in Germany we cra. Reproduction of this video is prohibited without express & written permission of the Clifton Chilli Club. Hot red chilli coconut chutney is slightly different from the normal coconut chutney.
My Extra Hot Chilli Chutney🔥 is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. My Extra Hot Chilli Chutney🔥 is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Extra Hot Chilli Chutney🔥:
- Make ready 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
- Make ready 1 red bell pepper, chopped into very fine cubes,
- Take 10-12 cherry tomatoes, chopped into halves,
- Prepare 2.5 tbsp dark soft brown sugar,
- Make ready 3 tbsp white wine vinegar,
- Get 1 clove garlic, crushed, or 1 tsp garlic granules,
- Make ready 1 pinch ground cumin,
- Make ready 1 pinch salt, and pepper to taste,
- Get 150 ml water, filtered if possible,
- Prepare 1/2 tbsp Sunflower/vegetable cooking oil
- Get Rocket Chilli Alternative:
- Get Use 15-18 Birdseye chillies, chopped finely instead
Pancit Canton Extra Hot Chili flavor, here's where to get it! The top countries of supplier is China, from which the percentage. Akabanga is a hot chilli oil from Rwanda. It is the perfect ingredient for every chilli lovers kitchen.
Instructions to make My Extra Hot Chilli Chutney🔥:
- 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!
With Akabanga you only need a drip or two to give that fantastic kick. Peanut Chutney, a versatile and easy to make spicy chutney, is a must have accompaniment in south Indian cuisine. It can be of two types, wet and dry. Heat oil in a small pan. Flying Goose Sriracha Sauce Extra Hot.
So that’s going to wrap it up for this special food my extra hot chilli chutney🔥 recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
