Heres a recipe of mine that i made today,as the name sugests its a bit hot!!!! containing birdeye,scotchbonnet,red and topaz chillies. this one is definitely
NOT FOR GIRLS!!!!! :ROFL:
heres what you will need:
3 pints of balsamic vinegar
3lb preserving sugar
2lb red onions
1 lb carrots
1lb of sultanas
3 tubes of tomato puree
3 cloves of garlic
zest and juice of 1 lime.
chillies! i used 1 scotchbonnet,4 reds,4 birdeye,4 topaz's.
1 tablespoon coarsly ground black pepper
1 tablespoon smoked paprika
1 tablespoon mixed spice
1 tablespoon mustard seeds
5 tablespoons of corn flour to thicken.
the key to a potential award winning chutney is preparation,dice and chop ingredients finely,it realy is worth the time!
firstly finely dice your carrots,
and your red onions,
next is the dodgy bit,ide recomend you wear gloves! slice the chillies and carefully scrape the seeds out,the seeds contain the most heat and should be discarded by all but the loonies !
next whilst still wearing the gloves finely chop the chillies,
next get rid of the gloves befor you touch any part of your body!!!!!
now a nice smelling bit,grate the lime and squeeze the juice,
next put yer pan on the hob and add the vinegar and the chillies,when hot add the sugar,
then half the carrots,
the spices and the rest of the ingredients,
and give it a stir!
now bring to a boil then reduce the heat and simmer for 1 hour.after which time it should be looking thicker and smelling devine!
now add the remaining diced carrot,and cook for a firther 4 minutes,this way they are a bit crunchy and add a nice texture.
now its about ready to thicken with the cornflour.all thats left to do now is to pot into warmed and sterilised jars and lable.
this isnt quite as hot a recipe as you might think,as the vinegar reacts with the chilli and takes a fair bit of the fire out! this made a chutney that was comparable to a madrass curry,and would benifit from maturation ,as any chutney would,
