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Hot Chilli Chutney

February 15, 2009 @ 09:19 By Gavin Webber 27 Comments

Hot Chilli Chutney
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
  1. Sterilise the jars in an oven @ 120C for 15 minutes.
  2. Finely chop chillies, including seeds.
  3. Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
  4. Transfer to a heavy based pan and fry for 15 minutes, stirring often to prevent sticking.
  5. Add sugar and vinegar and bring to the boil. Cover pan and boil for 10 minutes stirring occasionally.
  6. 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!

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Filed Under: Cooking, food, recipes, vegetables

← A Bit Quiet Where’s the Cheese, Gromit? →

About Gavin Webber

Gavin Webber's daily goal is to live a more sustainable lifestyle, in an effort to reduce his family's environmental footprint so we can all make a difference for our children & future generations to come.

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Kerry says

    February 15, 2009 at 16:41

    Looks good, thanks Gavin.

    Reply
  2. Barbara says

    February 15, 2009 at 19:22

    Looks fantastic – I have
    jalepenos looking for a home
    so this is perfect!

    Reply
  3. Henry Hayns says

    November 10, 2010 at 22:22

    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

    Reply
  4. Gavin says

    November 11, 2010 at 07:57

    @ Henry,

    Thanks for that. Nice website, I will visit often as I love a good curry!

    Gav

    Reply
  5. Anonymous says

    June 30, 2013 at 16:33

    is this recipe fine to freeze i dont have a lot of results with pickling thans Lena

    Reply
    • Gavin Webber says

      June 30, 2013 at 16:37

      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

      Reply
  6. Anonymous says

    June 30, 2013 at 16:40

    thankyou Gavin i will try it both ways and let you know

    Reply
  7. Anonymous says

    January 16, 2014 at 11:44

    The best chilli chutney EVER – Love it and so do all my friends. Thank you so much MWAH

    Reply
  8. Monica says

    June 19, 2014 at 14:59

    Hi Gavin, does it have to be white vinegar? My organic apple cider vinegar is clear colour. thanks Monica

    Reply
    • Gavin Webber says

      June 19, 2014 at 17:39

      Hi Monica. I can’t see an issue with using apple cider vinegar.

      Reply
      • Monica says

        June 21, 2014 at 12:35

        Thank you

      • Monica says

        June 21, 2014 at 14:00

        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.

      • Gavin Webber says

        June 25, 2014 at 20:26

        You are welcome. It always delights me to get comments like yours!

  9. John Murphy says

    June 3, 2015 at 17:57

    Recipe looks good I am going to make it over the weekend.

    Reply
    • Gavin Webber says

      June 4, 2015 at 10:31

      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.

      Reply
  10. Kylie says

    July 20, 2015 at 07:40

    I am going to make this chilli chutney today. Do I use 3/4 cup of oil or do I halve this quantity?

    Reply
    • Gavin Webber says

      July 20, 2015 at 07:44

      3/4 of a cup is the correct amount.

      Reply
  11. sokay1995 says

    November 19, 2015 at 18:55

    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

    Reply
  12. Glenys says

    May 23, 2016 at 13:48

    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 😊

    Reply
  13. Gbird says

    September 27, 2016 at 15:16

    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!

    Reply
  14. Roslyn says

    November 11, 2016 at 14:53

    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

    Reply
    • Gavin Webber says

      November 11, 2016 at 20:19

      We use it on meat at BBQ’s or on cold meats. It can also spice up a curry as well.

      Reply
  15. Robert Young says

    May 27, 2018 at 13:39

    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

    Reply
  16. Alan Jardine says

    March 26, 2019 at 14:36

    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?

    Reply
  17. Julie MagroJulie says

    August 13, 2019 at 20:06

    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.

    Reply
  18. Liz Bowyer says

    December 7, 2019 at 06:34

    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

    Reply

Trackbacks

  1. Sharing the Hot Chilli Chutney Love - The Greening of Gavin says:
    July 3, 2014 at 11:31

    […] Fantastic work Denny!  It is amazing what an hours work in the kitchen can produce with a bit of determination.  I reckon that there is about a years supply of Hot Chilli Chutney for a family of four in those jars.  For those who missed the recipe, it is posted here. […]

    Reply

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