This chilli chutney recipe is another of those simple little recipes that tastes great and is so easy to make. It is delicious served with cheese and biscuits, cold meats or in any sandwich.
Chilli Chutney Ingredients:
about 7 small chopped chillies
2 large onions
100ml of malt vinegar
half a teaspoon of garam masala
4 table spoons of brown sugar
1 clove of garlic
500 ml of water
Method:
Add all of the contents except the vinegar to a saucepan and bring to the boil. Cover and simmer for about 30 mins.
Add the vinegar and simmer with the lid off for a further 20 minutes to reduce down some of the liquid. Place in clean jars and boil to sterilize.
This chutney is delicious served with cheese on crackers or in sandwiches/toasties.
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what type of chillies do you suggest using in this recipe?
Lucille – You can use any sort you like. I usually use either something fairly plain like a cayenne or sometimes do it with habaeros.
how long does this keep
lesley – once oped i have kept it in the fridge for 3 months with no problems. it should last a year or so unopened.
Do you use light or dark brown sugar? Also, is it 7 small chillies that have been chopped, or 7 chillies that have been chopped small? Thanks.
Ann – i tend to use light brown sugar. i guess it all depends on how hot you like it and the strength of your chillies. every batch i make is different.
Hi I;m making this chilli chutney right as I tyrpe this and I’m a bit concerned that it seems very watery and it has been cooking longer than receipe says. Any one have any suggestions. Cheers J x
Oh know I’ve just realised what i have done, I wanted to make double the amount as I have loads of very hot apache chillis so I have doubled up everything including liquid amounts oh know now what shall I do. Perhaps drain some liquid away and bulk up with some cooking apples would that be too awful or not. Help!
Jeannie – either drain some of the liquid out or just simmer it to reduce it down a bit. chutneys are fairly forgiving things to make. the more you cook them the more the flavours will marry together.
Hi
I’ve already made one batch of your chilli chutney. It was so delicious that I’m going to make some more, I’d like to make double the quantity this time, I’ve noticed from Jeanies post that she doubled the amounts of liquid and found the resulting chutney very watery; how much extra liquid would you suggest that I put in with double the solid ingredients?
Thanks for your website, any suggestions to use my glut of cooking apples too, & ideas on how i can ripen my “devils tongue” chillies which are steadfasly remaining green, or can I leave them longer to ripen
Shaz
Shaz – Just slowly add ‘extra’ water as you cook the mixture down a little at a time to avoid a too watery mix.
Devils Tongue – Be patient. Try to keep the plant/s warm and with as much light as possible and they’ll hopefully ripen soon!
Apple Glut – You could try our chilli and apple jelly recipe???
Hi, just to say my chilli chutney turned out to be a great success, even though I had too much liquid. Thank you for the advice, I did drain some liquid off but also added some cooking apples and sultanas which absorbed the rest of the excess liquid. The result being absolutely fantastic. In fact so good I have been asked to make some more of the same, however today I am going to make the proper chilli king chutney receipe, wish me luck. Jeannie x
jeannie – glad you liked the chutney!
Hi, the half batch i made was lovely on some cheese. I’m going to make some more, can you tell me what quantity it makes so i can get the right size jar?
Hi, can u eat this straight away or do u have to leave for a couple of months?
Josephine – Well you can certainly eat it straight away but it improves with age!
when making chilli chutney, can you use chillies that you’ve dried or do they have to be fresh? I ask as i’ve dried all mine for winter. thanks
Paula – You need fresh peppers for chutney realy. Dry ones wouldn’t be right in a chutney.
how long do you boil to sterilise for and do you screw the lids on tight,i am a novice at this.
kath – a couple of minutes does the trick.