This chilli chutney recipe is another of those simple little recipes that tastes incredible yet is so easy to make. Not only is it quick to make but it stores well. It is delicious served with cheese and biscuits, cold meats or in any sandwich. Like most chutney recipes it is very adaptable so feel free to add in any other fruit or vegetables you have spare.
This recipe will make approximately 4 jars of chutney. It is best stored somewhere cool and dark for 4-6 weeks before consuming. The chutney can be eaten fresh, however over time the flavours infuse and marry meaning it gets better with age.
Chilli Chutney Ingredients:
- 10 chopped red chillies (Cayenne or similar)
- 2 large onions
- 300ml of cider vinegar
- 100ml of water
- 1/2 teaspoon of garam masala
- 4 table spoons of light brown castor sugar
- 2 cooking apples
- 1 courgette
- 1 carrot
- 2 bay leaves
- 1 clove of garlic
- 1 tablespoon of crushed coriander seeds
Method:
1. Chop all of the ingredients (not the bay leaves!) and add to a deep pan and bring to the boil.
2. Lower the heat and simmer for about 1 1/2 hours until all the ingredients are soft and the mixture is a thick texture
3. Remove the bay leaves.
3. Place the chutney in clean steralized jars.
The longer you leave it in the jar before opening the greater the flavors become. Once opened store it in a fridge and consume within 6-8 weeks.
Sterilising the Jars
Sterilising jars is not as complicated or doesn’t have to be as precise as you think. Here’s my method:
1. Remove the lids and wash the jars & lids in hot soapy water. Rinse well.
2. Place the jars on a baking tray in the oven at 150 degrees celcius for 10 minutes or until completely dry.
3. Place the lids in a bowl. Boil the kettle and pour the boiling water over the lids in the bowl. This prevents damaging any rubber/plastic seals in the lids. Remove from the water and dry with a clean towel.
If you liked this chilli chutney recipe then you should definitely take a look at our famous chilli oil recipe.