Best Chilli Chutney Recipes

PEACH & CHILLI CHUTNEY

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
• Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.

TOMATO AND CHILLI CHUTNEY

Steps:

• Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
• Simmer for 1 hour.
• Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
• After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

SWEET PINEAPPLE & CHILLI CHUTNEY

Steps:

• Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.

CHILLI CHUTNEY

Steps:

• Chop chillies and onion.
• Simmer all ingredients stirring regularly to prevent catching, until a nice rich brown colour.
• Bottle into sterilised jars, put lids on when cold.

PLUM AND CHILLI CHUTNEY

Steps:

• cut plums into "3s" along line of crease, put in bowl with sugar overnight this will macerate fruit and will start to break up. This means it won't need as much stewing and flavour stays better. You can skip this step but will need to increase cooking times
• whizz all other ingredients in a food processor until finely diced put in heavy saucepan on medium heat til it boils. Add plum and sugar mix and boil until fruit falling apart (about 20 mins) season with salt and pepper (cautiously!)
• strain through collander and place fluid back in pan to reduce by about half Press pulp through collander leaving stones and skin behind
• Add pulp back to reduced fluid and check seasoning, adjust as necessary I also remove stones and replace skin into mix, I prefer more bits but you can whizz with stick blender if this is too rustic
• ladle into pre sterilised warm jam jars and leave to mellow for 3 weeks

CHILLI PEACH CHUTNEY

Steps:

• Preheat the oven to 425F and roast the red pepper (the chillies too if you want) until the skin is blackened. Put into a plastic bag (or wrap in plastic) and leave for 10-15 minutes.
• Meanwhile, peel the peaches and chop really small (unless you prefer it chunky) and put into a large saucepan with the onions, mustard seeds and vinegar. Bring to a simmer.
• Peel the skin off the red pepper and deseed (peel the chillies too if you roasted them). Chop the red pepper and chillies finely (a food processer works best here), and add to the saucepan.
• Add 10 oz sugar and some salt and simmer the mixture until it has the consistency of runny jam.
• Taste and add more salt if needed. This is the point to add more sugar, if needed, and some lemon juice to taste.
• Pour into warm sterilised jars, cover and leave to cool before refrigerating.

CHILLI CHUTNEY

Steps:

• heat oil in pan, tip in all ingredients except tomato puree and bring to boil.
• Simmer for 30 minutes and then add the tomato puree.
• Continue to simmer on gentle heat until chutney has thickened.
• Remove from heat and cool. Will keep for three days if refrigerated.

COCONUT CHICKEN WITH CHILLI APRICOT CHUTNEY

Steps:

• Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
• Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
• Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
• Fry in batches putting them in the oven on the baking tray until you are done.

SLOW-ROAST PORK ROLLS WITH APPLE CHILLI CHUTNEY

Steps:

• Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
• While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
• Take the pork from the oven - the meat should be very tender - and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.

STEAMED TILAPIA WITH GREEN CHILLI & COCONUT CHUTNEY

Steps:

• To make the chutney, put the coriander, chilli, coconut, lemon juice, ginger and cumin in a food processor. Add good pinches of salt and sugar, then pulse until it has a rough salsa-like consistency.
• Rinse the rice and place in a deep frying pan with 225ml water. Bring to the boil, then turn down low - it will take about 8 mins to cook.
• After about 3 mins, place the fish fillets on top of the rice, then dot a tsp of butter on each and spread the fresh chutney over in a thick layer. Cover with a lid and cook over a low heat for about 5 mins until the fish and rice are cooked through.
• Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.