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Thread: Evil Chilli Chutney recipe

  1. #17
    Limo Dave is offline Germinator
    Join Date
    Oct 2010


    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!
    Is there any reason I can't put a hand full of tomatoes in this mix? I'm just about to make a start

  2. #18
    T8Ter's Avatar
    T8Ter is offline Rooter
    Join Date
    Jun 2009


    I guess this is too late Dave, but the answer is no, it won't hurt, I make chilli/tomato chutney regularly.
    "We can complain because rose bushes have thorns, or rejoice because thorn bushes have roses."-- Abraham Lincoln

  3. #19
    Newbie's Avatar
    Newbie is offline Cropper
    Join Date
    Nov 2007


    I have a good number of home grown chillis left (now dried) any suggestions what i can use them for except chilli powder? Would i be able to use them in a chilli chutney such as this one above or would they be too chewy?
    keen but (slightly less) clueless

  4. #20
    grenhouse is offline Sprouter
    Join Date
    Jan 2011
    South Yorkshire


    That recipe sounds pretty awesome! Will certainly do for a chilli glut. This year i blitzed my chillis and put them in ice cube trays with a bit of water. Then froze them and popped them out into tuppaware tubs.
    Always get too many and recipes like this are very handy!


  5. #21
    endymion's Avatar
    endymion is offline Rooter
    Join Date
    May 2011
    NW facing garden, in SW Hants


    Quote Originally Posted by T-lady View Post
    Evil Chilli Chutney recipe
    Quote Originally Posted by Two_Sheds View Post
    Tomato Chilli Chutney
    They were selling chillies by the pound on the market the other day, so I bought some and made these two chutneys today.

    The little jars containing the bits that didn't fit into the big jars were tasted this evening and were passed as, "Amazing!"

    Thanks for the recipes.

    I did add a carrot and an onion to the Evil Chilli, and blitzed the whole lot rather than risking using a knife and then getting an itchy eye. It looks pretty too, a yellowish orange with bits of red, yellow and green speckled through it, and it's very, very, thick.

  6. #22
    psico is offline Germinator
    Join Date
    May 2018

    Default more evil chutneys

    I sell these chutneys online to my friends and they go down a storm;

    The Winter Reaper;
    4 shredded Carolina Reapers
    500ml Cyder Vinegar
    freshly ground star anise
    2 tbs of all spice
    freshly ground cardammon
    5tbsp curry spices (i use cumin/tumeric/fenugreek/onion seeds/curry leaves and mustard seeds all freshly ground)
    150g dates or figs chopped
    250g pickled garlic
    500g dark brown sugar
    10 chopped tomatoes
    3 chopped pears
    2 onions
    2 good handfuls of raisens
    smoked paprika
    10 fresh mixed chillis chopped roughly

    simmer until reduced (approx 3 hours) roughly blend
    put in sterile jars enjoy the heat love the taste
    AmateurOne likes this.

  7. #23
    psico is offline Germinator
    Join Date
    May 2018

    Default ghost chilli chutney

    this one is a bit of a banger especially if you let it mature for 3 months or so

    8 dried ghost chillis
    8 pecan smoked chipotle's
    500ml pickling vinegar
    8 home pickled spicy onions
    6 bulbs of garlic chopped finely
    1kg tomatoes
    madras spices to taste
    150g dates
    500g brown sugar
    3 apples chopped
    a squidge of honey
    large spoon of fresh ground black pepper
    mustard seeds/ onion seeds
    tiny drop of olive oil

    gently warm through the seeds in the bottom of your saucepan with the oil, ad all the ingredients one by one boil then simmer till reduced, blend roughly then bottle in sterile jars. leave for as long as you dare!!!
    AmateurOne likes this.

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