Chilli Chutney

    35 minutes

    This is a frugal use of extra chillies. It is a wonderful chutney that can store for up to a year. Warning: the longer you keep it the hotter it gets.

    213 people made this

    Serves: 10 

    • 125ml peanut oil
    • 450g chillies
    • 4 tablespoons cumin
    • 2 tablespoons turmeric
    • 1 teaspoon salt
    • 30g ginger, grated
    • 3 tablespoons brown sugar
    • 125ml white wine vinegar

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a frypan gently cook in the oil the chillies, cumin, turmeric, salt and ginger for 15 minutes.
    2. Add sugar and vinegar then cover and boil for 10 minutes stirring occasionally.
    3. Place into hot jars and seal.

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    Reviews in English (25)


    Great aromas in this dish... I added capsicum as well as my husband doesn't like hot hot, and this has came out well. Is hot though...  -  04 Mar 2014


    I have made this chutney a few times. Type of chilli alters the heat so it's good to try a few different chillies. I even made this with Jalapenos. Apart from using the chutney as a base for curries, stir-fries, casseroles and slow cooked meals I also use the chutney with crackers and a good matured cheese - sensational! The last time I made this recipe I put the chillies in the food processor and added some lemongrass. Blending makes a great paste that can be used the same as already mentioned. Also labelled neatly makes for a great gift.  -  21 Mar 2016


    Sounds great and I'm anxious to make it, just that the way you use the chilli is not mentioned, whether it's used whole, or in the case it's chopped, or cut into small pieces do you include the seeds for this recipe or not?  -  23 Aug 2010  (Review from Allrecipes UK & Ireland)