Best 5 Chilli Chutney Recipes
Chilli chutney is a flavorful and versatile condiment made from a combination of chilies, spices, and other ingredients. It can range from mild to hot and sweet to spicy, depending on the type of chilies used and the proportions of the ingredients. Chilli chutney is a popular accompaniment to a variety of dishes, including grilled meats, curries, and sandwiches. It can also be used as a dipping sauce for appetizers or as a marinade for meats and vegetables. Additionally, it can be enjoyed as a spread on crackers or bread.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO AND CHILLI CHUTNEY
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.
Provided by edwardos99
Time 1h40m
Yield Makes Jars
Number Of Ingredients 9
Steps:
- Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
- Simmer for 1 hour.
- Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
- After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
- Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.
CHILLI CHUTNEY - JAMIE OLIVER
Make and share this Chilli Chutney - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Peppers
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Char each of the peppers over a gas flame or barbecue for 3-5 min until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10-15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds. (If you have sensitive skin, use gloves when handling chilis.) Transfer to work bowl of a food processor.
- Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor.
- 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 heat 30 minutes until thick and jammy. Remove and discard bay leaves and cinnamon stick. Cool thoroughly and store in the refrigerator.
Nutrition Facts : Calories 45.8, Fat 1, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 9.5, Fiber 0.8, Sugar 7.9, Protein 0.5
CHILLI CHUTNEY
Make and share this Chilli Chutney recipe from Food.com.
Provided by rob9894
Categories Chutneys
Time 1h10m
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.
CHILLI CHUTNEY
A spicy chutney that goes well with meat and vegetables and also makes a good dip for tortillas.
Provided by swissseasider
Time 40m
Yield Serves 6
Number Of Ingredients 0
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.
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
Tips:
- Use a variety of fresh, ripe chilies for a more flavorful chutney.
- Choose chilies that are firm and brightly colored; avoid any that are bruised or wrinkled.
- Wear gloves when handling chilies to prevent skin irritation.
- Remove the seeds from the chilies if you want a less spicy chutney.
- Use a sharp knife to finely chop the chilies.
- Cook the chilies in a little oil until they are softened.
- Add vinegar, sugar, and spices to the chilies and simmer until the mixture has thickened.
- Can the chutney in sterilized jars for up to a year.
Conclusion:
Chili chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a good way to use up leftover chilies. With a little planning and preparation, you can easily make chili chutney at home. So, gather your ingredients and get started! The sweet and spicy flavor of the chutney will surely be a hit with your family and friends.
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