Over the Gate

mr.c · Joined: 24 Mar 2008 Posts: 53 Location: Norwich

Hello 

Has anyone got a recipe for smooth Chilli chutney (with no big bits), I’m hoping to make sometime that’s a bit like Mrs Balls Chilli Chutney.

Thank you,

mr.c

mr.c · Joined: 24 Mar 2008 Posts: 53 Location: Norwich

Ok found one from the channel4.com by Jamie Oliver
Jamie:
"This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies down, giving the chutney a lovely warmth. It's fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit (see page 322). Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go
Makes about 500g
Ingredients
• 8-10 fresh red chillies
• 8 ripe red peppers
• Olive oil
• 2 medium red onions, peeled and chopped
• A sprig of fresh rosemary, leaves picked and chopped
• 2 fresh bay leaves
• A 5cm piece of cinnamon stick
• Sea salt and freshly ground black pepper
• 100g brown sugar
• 150ml balsamic vinegar
Method: How to make cheeky chilli-pepper chutney
Step 1 If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won't take as long as the peppers so remove them first) and cover tightly with cling film. As they cool down, they'll cook gently in their own steam. By the time they're cool enough to handle, you'll be able to peel the skin off easily.

Step 2 When you've got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you'll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.

Step 3 Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.

Step 4 Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you're left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

Hmmmm its very nice thank you Jamie Oliver it will go so nice with my biltong & cheese

Lloyd · Joined: 29 Mar 2007 Posts: 3255 Location: bs36

Fair play mate, it looks good!!

Gareth · Posted: Mon Mar 31, 2008 8:14 am Post subject:

Looks great Mr C.

Want to trade a bottle of my fruit vinegar, for a jar of your Chilli Chutney?

I live near Catton Grove, in Norwich.
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"It’s going to take time, a whole lot of precious time. It’s going to take patience and time; to do it right."

mr.c · Joined: 24 Mar 2008 Posts: 53 Location: Norwich

bodger · Posted: Mon Mar 31, 2008 9:37 am Post subject:

I'm up for some of that.

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MrsWW · Posted: Mon Mar 31, 2008 6:24 pm Post subject:

Me too - swap for a jar of my homemade marmalade?
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