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Thread: Evil Chilli Chutney recipe

  1. #9
    HeyWayne's Avatar
    HeyWayne is offline Zen Master
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    I've quite a lot of Twilight and Purple Tiger chillies - looks like I'll have to get me some jars...
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  2. #10
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    I have quite a lot of Prairie Fire, Demon Red and Bird's Eye (though not sure on weight) so this is tempting.

    However, I think I will experiment with the Chilli Chutney suggested by Two_Sheds.

    What type of vinegar does the recipe require? Standard Malt?

    Thanks!
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  3. #11
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    like the sound of these chilli condiments, saw a jar of chutney today in a deli called "that'll teach the b*st*rd" peinted just like that! what could they mean?.Must make an effort to grow chillis next year, any good time to start them?, going to try starting toms in dec/jan in conservatory.
    Eat well, live well, drink moderately and be happy (hic!)

  4. #12
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    I planted mine in the 3rd week of January, kept them inside on the kitchen windowsill and was picking ripe chillies in June (hand pollinated). They do like to be kept warm, so it depends on the temperature of your conservatory. If it is unheated, it will be too cold at nights for them.
    Mine had a bit of a rest after a flush of fruit, but are all in flower again now, still in 6 inch pots in the kitchen. I do feed them with tomato food and have had a few problems with greenfly. How do they find indoor plants grown from seed and potted in new compost? I've got chocolate habs, scotch bonnet, hot lemon, numex and purple jalapenos.
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  5. #13
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    Not a great chillie fan it must be said, but did grow the Iranian round chillies that some kind grape (sorry cant remember who) sent me.
    Tried one before I came back to work and it melted me, even my SIL who was over said it had a bit of a punch and he likes his stuff HOTTTT!!!
    Will try this recipe if enough have fruited when I get home.
    Last edited by bobleponge; 01-09-2009 at 06:40 AM.
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  6. #14
    mjryder is offline Germinator
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    I really like the sound of this. Have built a new greenhouse this year and it is full of chilli plants (as well as tomatoes and aubergines). I always have far too many chillies and will enjoy making this! Mike

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    Bump..

    Have loads ready so will try this.
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    I would be a perfectionist, but I dont have the time

  8. #16
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    Quote Originally Posted by T-lady View Post
    For those of you with a serious glut of chillis try this ...

    1lb chillies (I use red, green, yellow - whatever)
    4 tbsp cumin
    2 tbsp tumeric
    3 tbsp brown sugar
    1 tsp salt
    1 oz grated fresh ginger
    1/4 pint groundnut oil
    1/4 pint white wine vinegar

    Combine all ingredients except the sugar and vinegar in a pan and fry gently for 15 minutes.
    Add sugar and vinegar, cover and boil for 10 minutes stirring occasionally.

    Pot up into hot jars and seal.


    This'll keep for at least 12 months and just keeps getting hotter!
    I have just made this...

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