Asian Fiery Chilli Chutney Food

ASIAN CHILLI JAM

Steps:

• Halve and deseed the red peppers, then roast them for 200°C (400°F) for 25 minutes.
• Let the peppers cool down a bit, peel off their skin and discard it.
• Blitz the peppers with garlic, ginger, and chillies.
• Add the chilli paste to a pot with vinegar, soy sauce, maple syrup, oil, and chilli powder. Bring to a boil and simmer over low heat for 30 minutes, stirring occasionally.
• Dissolve the starch with a little cold water in a cup and then stir it into the chilli jam. Cook it for 3 minutes while stirring until it's thick and glossy.
• Transfer the jam into clean jars and leave to cool down completely before serving.

INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY

Steps:

• Heat 1/2 tsp oil in a pan.
• Add whole chilies and dry tamarind if using.
• Saute until chilies and tamarind become slightly charred on outside.
• Watch out or cover the pan'coz whole chilies may explode.
• Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
• Blend with little water into a smooth paste.
• Transfer to a bowl.
• This chutney can be seasoned if desired.
• For this, heat 1/2 tsp oil in a saucepan.
• Add urad dal and mustard seeds.
• Let them splutter and add them to the chutney.
• Mix well.
• The heat of this chutney can be reduced by mixing in some yogurt as required.
• However, the chutney will become more like a sauce.
• This thinned down chutney is wonderful as a marinade.
• Jalapenos or Thai bird chilies can be used.
• If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
• This chutney can be served with idlis or dosas.

ASIAN-FIERY CHILLI CHUTNEY

Steps:

• Chop the stalks off the chillies, peel the onion and garlic, put all ingredients in food processor and blend till smooth!
• That's it quick and easy!

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.

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.

CHILLI CHUTNEY - JAMIE OLIVER

Steps:

• Char each of the peppers over a gas flame or barbecue for 3-5 min until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10-15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds. (If you have sensitive skin, use gloves when handling chilis.) Transfer to work bowl of a food processor.
• Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor.
• Pulse food processor until desired consistency is achieved. Return to skillet.
• Add bay leaves, rosemary, balsamic vinegar, brown sugar, cinnamon stick, salt and pepper and stir. Simmer over low heat 30 minutes until thick and jammy. Remove and discard bay leaves and cinnamon stick. Cool thoroughly and store in the refrigerator.