Chilli Chutney Recipes

Steps:

• Chop the stalks off the chillies, peel the onion and garlic, put all ingredients in food processor and blend till smooth!
• That's it quick and easy!

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.

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.

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.

Steps:

• Heat 1/2 tsp oil in a pan.
• Add whole chilies and dry tamarind if using.
• Saute until chilies and tamarind become slightly charred on outside.
• Watch out or cover the pan'coz whole chilies may explode.
• Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
• Blend with little water into a smooth paste.
• Transfer to a bowl.
• This chutney can be seasoned if desired.
• For this, heat 1/2 tsp oil in a saucepan.
• Add urad dal and mustard seeds.
• Let them splutter and add them to the chutney.
• Mix well.
• The heat of this chutney can be reduced by mixing in some yogurt as required.
• However, the chutney will become more like a sauce.
• This thinned down chutney is wonderful as a marinade.
• Jalapenos or Thai bird chilies can be used.
• If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
• This chutney can be served with idlis or dosas.

Steps:

• Preheat the oven to 425F and roast the red pepper (the chillies too if you want) until the skin is blackened. Put into a plastic bag (or wrap in plastic) and leave for 10-15 minutes.
• Meanwhile, peel the peaches and chop really small (unless you prefer it chunky) and put into a large saucepan with the onions, mustard seeds and vinegar. Bring to a simmer.
• Peel the skin off the red pepper and deseed (peel the chillies too if you roasted them). Chop the red pepper and chillies finely (a food processer works best here), and add to the saucepan.
• Add 10 oz sugar and some salt and simmer the mixture until it has the consistency of runny jam.
• Taste and add more salt if needed. This is the point to add more sugar, if needed, and some lemon juice to taste.
• Pour into warm sterilised jars, cover and leave to cool before refrigerating.

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.

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
• Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.

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.