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Composition for My Extra Hot Chilli Chutney🔥:

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

My Extra Hot Chilli Chutney🔥 making:

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!

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