I keep talking about this wonderful chutney, but have never posted the recipe. Yesterday I had a request to do so from Kerry, so here it is.
Hot Chilli Chutney
- 450g chillies (I use jalapeno)
- 1 onion, finely chopped
- 6 cloves garlic, crushed
- 4 tablespoons ground cumin
- 2 tablespoons turmeric
- 25g root ginger, peeled and grated
- 1 tablespoon salt
- 3 quarters of a cup of olive oil
- 3 tablespoons sugar
- 1 and a quarter cups white vinegar
- Sterilise the jars in an oven @ 120C for 15 minutes.
- Finely chop chillies, including seeds.
- Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
- Transfer to a heavy based pan and fry for 15 minutes, stirring often to prevent sticking.
- Add sugar and vinegar and bring to the boil. Cover pan and boil for 10 minutes stirring occasionally.
- Pack into jars, then seal. If you have button topped lids, make sure the button pops down when the jar has cooled to ensure a proper seal.
We are still using the last jar that we made last March. It keeps for a long time, but make sure that once opened, that you keep it in the fridge just to be sure. I reduced the amount of oil from the original recipe because I just found it far too runny. The oil has been halved and I find that the chutney is just right.
Bon Appetite!
Looks good, thanks Gavin.
Looks fantastic – I have
jalepenos looking for a home
so this is perfect!
Hi Gavin. I just wanted to thank you for the recipe. I used it as a guide line for a bit of chilli experimentation and it worked a treat. I am just starting a blog for my curry club and wanted to let you know I have popped a link to you in my recipe http://spicelovers.net/?p=133
Many thanks
Henry
@ Henry,
Thanks for that. Nice website, I will visit often as I love a good curry!
Gav
is this recipe fine to freeze i dont have a lot of results with pickling thans Lena
Hi Lena, not sure as I haven’t tried. Hot packing the jars works well though and you don’t need to water bath them,
Gav x
thankyou Gavin i will try it both ways and let you know
The best chilli chutney EVER – Love it and so do all my friends. Thank you so much MWAH
Hi Gavin, does it have to be white vinegar? My organic apple cider vinegar is clear colour. thanks Monica
Hi Monica. I can’t see an issue with using apple cider vinegar.
Thank you
Oh my gosh, this is awesome. Just made it so it is still hot hence the chilli is way too hot to handle, but it will mellow as it cools. Also I used really hot chillies not jalapeno, but the flavours of the spice, ginger and garlic is awesome. Thanks so much.
You are welcome. It always delights me to get comments like yours!
Recipe looks good I am going to make it over the weekend.
It has an amazing flavour John. I also pour off some of the excess oil in each jar and store as chilli oil for cooking.
I am going to make this chilli chutney today. Do I use 3/4 cup of oil or do I halve this quantity?
3/4 of a cup is the correct amount.
Wow Gavin… Thank you!
I made your awesome splash 3 weeks ago… as one of my birds eye chilli plants wilted to the stronger one next to it… hence I picked all the chillies, a mix of red & unripened green. I also added 4 finely sliced celery stalks to your recipe then slowly brewed it for a few hours.
The outcome… The celery took the eye burn away when eating, although still amazing and strong within… In fact all 4 large jars, 1 kept and 3 given as tasting gifts.
The results are in…… all 4 jars already consumed, used in and with various dishes! Totally awesome, please make more!
Today I picked my red chillies etc, will make another batch tomorrow… one with celery the other without.
Any tips welcome… love your work!
Soni
Hi Gavin, thank you so much for this recipe. We have a glut of chillies this year and I was running out of freezer space for them so decided to preserve some instead. I’ve just bottled it and I used apple cider vinegar as that’s all I had and it’s turned out a treat. Cheers 😊
Thanks for the delicious recipe! I had a heap of liquid left so I put it back in the pan and added 2 tbsp peanut butter – it makes an amazing satay base!
Hi Gavin, thanks for the recipe. I too have a glut of chillies and have made your hot chilli chutney. Could you make some suggestions as to how I would use this best. I imagine it packs a bit of a punch. Regards Roslyn
We use it on meat at BBQ’s or on cold meats. It can also spice up a curry as well.
Best chilli chutney ever gave some to friends they are begging for more so have decided to make another batch thank you for sharing this recipe
Hi Gavin, I’m puzzled as looking at your pictures of the many jars of chilli chutney, I see red bits? I used all the right weights and measures that you give and yet I only got enough to fill two medium jars? I used long green chillies and you mentioned you used Jalepeno but I’m sure they are green too? I need clarification to understand where I’m maybe going wrong?
Found your recipe as I have had a glut of chillies this year and after giving away a lot of fresh ones to friends I decided to make a chutney with what I have left. Still on the stove but looks good. I added a large tomato and left out the ginger as I did not have any . Thanks for sharing your recipe.
Hi Gavin , l have made this many times and love the recipe. I would like to try making it as a sauce but l am not sure what to add , would you have any suggestions. Also l see someone added peanut butter to make a satay ,could that be added and what would you recommend. Thanks Liz
I feel ashamed at not having commented before, as this recipe has become my annual go-to for home-made chilli chutney Christmas gifts! It is often requested by my family and is FABULOUS. I sometimes riff on the original by using apple cider vinegar instead of white, and I use a mix of home grown and bought (thai green/long red/scotch bonnet) chillis. I am now careful to taste each for heat as I go, after what was dubbed by my father in law the “nuclear chilli” experience of 2020! Thank you Gavin, your recipe has made a bunch of Aussies very happy. – Sam, Sydney AU