Asian Fiery Chilli Chutney Recipes
ASIAN-FIERY CHILLI CHUTNEY
I created this recipe from a dish i had when traveling Asia, I've added a few extra ingredients to give it that added taste explosion! It's so easy too, have it at BBQ's, with rice, in soups or for those brave enough...... on it's own! The flavours are best the next day if you have any left!!
Provided by Ricky Henry-Davies
Categories Chutneys
Time 5m
Yield 8-12 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 139.9, Fat 10.7, SaturatedFat 1.4, Sodium 8, Carbohydrate 11.3, Fiber 0.8, Sugar 8.3, Protein 0.9
CHILLI CHUTNEY
Make and share this Chilli Chutney recipe from Food.com.
Provided by rob9894
Categories Chutneys
Time 1h10m
Yield 1 cup
Number Of Ingredients 5
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.
ROB'S MANGO AND CHILLI CHUTNEY
Adding 1 of the mangoes at the end, means that this chutney retains a superb fresh flavour. Can be left in the fridge for 1 month or preserved and canned for over 1 year (follow the canning notes link on home page) Lovely with Indian or Mexican food or to enhance a cooked meat and cheese platter. Add a spoonful to curries or mix with cold shredded chicken, curry powder and mayonnaise for a lovely baked potato or sandwich filling. Just make sure your mangoes are really ripe and soft.
Provided by robd16
Categories Mango
Time 30m
Yield 2 medium jars
Number Of Ingredients 16
Steps:
- In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan. Alternatively if you don't have any muslin cloth you can fish the spices out later. Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger.
- Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains.
- Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid.
- By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid.
- Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only.
- Divide between sterilized jars, seal and leave to cool.
- Best ever!
Nutrition Facts : Calories 644.9, Fat 2.2, SaturatedFat 0.3, Sodium 2345.8, Carbohydrate 159.2, Fiber 8.7, Sugar 141.9, Protein 5
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