A few years ago I had a lassi at an Indian restaurant that stopped me in my tracks. It was creamy, tangy and had that distinctive freshness that shop-bought yogurt never quite manages to replicate. I asked the waiter and (unsurprisingly) he informed me they made their own yogurt or curd as he called it….
We often get emails from readers asking what the hottest chilli pepper in the world is. There is always much debate from chilli heads around the world about what is the hottest variety. The Chilli Pepper Institute at the New Mexico State University is renowned as being the worlds leading research body in all matters…
I can’t remember where I found this recipe…it’s something I stumbled across online a while ago and I noted down in my trusty notebook where it lay forgotten until a couple of weeks ago. My Lemon Drop plant has been podding like crazy in our conservatory, producing well over 125 pods this year so I…
Demon Red chillies (Capsicum annuum) is one of the best compact chilli varieties available to UK growers. The plants are small enough to thrive on a sunny south-facing kitchen windowsill, ornamental enough to look attractive as a houseplant, and prolific enough to keep you in fresh chillies from July through to November. The small upright…
In our humble opinion here at The Chilli King, chilli jelly needs to be hot. In fact we think it needs to be a little bit ‘too hot’. The Trinidad Moruga Scorpion peppers we use in this recipe are perfect for achieving that heat – definitely classed as a super hot variety. Their fruity, slightly…
Habanero hot sauce is one of those things that sounds intimidating until you actually make it – and then you wonder why you ever bought commercial hot sauce at all. This is our go-to base recipe, developed over years of growing habaneros at home – it has become one of the most requested things we…
Being married to an Indian, I like to think i’ve learnt a thing or two about authentic Indian cuisine over the last few years. When I see that yet another celebrity chef has written a book on Indian cuisine I always fear the worst. All to often the result is not so authentic recipes. However…
Rasam is one of South India’s most beloved dishes. A thin, intensely flavoured broth that manages to be simultaneously sour, spicy, earthy and deeply comforting. If dal makhani is North India’s great comfort food, rasam is the South’s equivalent, found on family tables from Tamil Nadu to Karnataka every single day. The flavour profile is…
It is definitely the time of year to be making chutney. A glut of courgettes and chillies is the perfect excuse to make some serious chutney. I’ve been tweaking this chocolate habanero recipe for a couple of years. Their unique flavour lends itself perfectly to chutney and the heat packs a serious punch. The following…