First Chilli Sowing 2017 - Jan 3rd

First Chilli Sowing of 2017

Took the plunge and started on my first chilli sowings of 2017 today. I sowed the following varities. Akhabar, Act Sivri, Black Naga, Bulgarian Carrot, Fish Chilli, Guindilla, Long Green Buddha and Tri-Colour Variegata. All sown in the "Lighted Propagator" at a setting of 25 degrees...

Akhabar- 2 seeds sown on Jan 3rd

Black Naga - 2 seeds sown on Jan 3rd

Fish Chilli - 2 seeds sown on Jan 3rd

Act Sivri -  2 seeds sown on Jan 3rd

Bulgarian Carrot - 2 seeds sown on Jan 3rd

Long Green Buddha - 2 seeds sown on Jan 3rd

Guindilla - 2 seeds sown Jan 3rd

Tri Colour Variegata - 2 seeds sown on Jan 3rd

Here's hoping!!

Red Habanero

Hotter chillies such as the Habaneros are slower to flower and fruit than the Annums.

Often find them only taking off in September & October.

The above is 2 Orange Habanero plants and they are flowering away now and have some lovely orange fruits on them..

Will probably save seed from these as they have been grown in isolation.

Hot Chilli Chutney

Hot Chilli Chutney

• 450g chillies (I used mixed chillies)
• 1 onion, finely chopped
• 6 cloves garlic, crushed
• 4 tablespoons ground cumin
• 2 tablespoons turmeric
• 25g root ginger, peeled and grated
• 1 tablespoon salt
• 2/ thirds of a cup of olive oil
• 3 tablespoons sugar
• 1 and a quarter cups white vinegar

1. Finely chop chillies, including seeds.
2. Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
3. Transfer to a heavy based pan and allow fry relatively slowly for 15 minutes, stirring often to prevent sticking.
4. Add sugar and vinegar allowing sugar to dissolve and then bring to the boil. Cover pan and boil for 15 minutes stirring occasionally. Turn heat down and allow to cook for a small while longer.
5. Pack into sterilised jars, then seal. If you have button topped lids, make sure the button pops down when the jar has cooled to ensure a proper seal.

This should keep for a long time, but make sure that once opened, that you keep it in the fridge just to be sure. I reduced the amount of oil from the original recipe because it seemed far too runny. 

The above made 2 and a half jars of a nice tangy chutney. You should probably give it a quick stir each time before use given the oil content. Very yummy tho!!!

Added note>>> Probably worth adding grated lime zest to this as a taste experiment..

If you find it is too hot (as in spicy), add some lemon or lime juice to cool it down a bit...

Jamie Oliver's Cheeky Chilli Chutney

Jamie Oliver's Cheeky Chilli Pepper Chutney



Haven't made this one before, so am tempted to try it this year. Have loads of chillies this year to experiment with..

Using excess Chillies hints

You can never have too many chillies in my opinion but just in case


http://blog.chilliupnorth.co.uk/chilli-growing/10-ways-to-use-excess-chillis/




Linking this from another Blog that I found.

Ohnivec chilli - great crop 2016

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2016 was the first year growing Ohnivec chillies for me and what a surprise...

Plants were laden with long beautiful looking chillies as you can see. 

These will ripen to red eventually and will be very hot!!.

I got the seeds from Real Seeds (www.realseeds.co.uk)

Real Seeds say: "This large chilli from the Czech Republic is undoubtedly the biggest hot chilli we have ever had - loaded with fruit, almost a foot long and 2 inches wide, starting out a wonderful pale yellow, and ripening through orange to red.

They are completely mild when yellow, but don't say we didn't warn you - they really are extremely hot once ripened to orange."

A definite grow again in 2017!!

Sante Fe Chilli - great crop

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Pickled Chillies, Hot Chilli Sauce and Smoky Chilli Sauce

Fruits of my labour!

A simple recipe for a nice Hot Chilli Sauce-

Ingredients

12 Habanero or similar Chilli
1 large Carrot (homegrown is best!)
1 Onion
3 tbsp Sugar
1 and a half Cups of Water
Pinch of cumin (optional)
Half a cup of Cider vinegar and half a cup of Red Wine vinegar


Pour the water and vinegar into a saucepan. Add the sugar at a low heat and ensure it dissolves. Chop up the carrot and onion and add to the pan.
Put the chopped chillies and cumin in the saucepan after 7 mins or so and simmer until soft consistency is achieved.
Put into a blender and blend until nice consistency.
Bottle it up and enjoy!!


And another one.....



Ingredients

Bottle of Cider Vinegar (500ml)
1 Lime
1 Cup of Water
2 and 1/2 Tbsp Brown Sugar
Garlic (4 or 5 cloves)
1 Onion
15 Chillies
1 Sweet Red Pepper



Pour the bottle of cider vinegar into a saucepan along with one cup of water.
Add a large splash of lime juice and 2 and a half tbsp of brown sugar.
Heat gently until sugar dissolves.
Add a roughly chopped onion and several cloves of chopped garlic.
Add the roughly chopped Chillies.
Simmer until soft. Taste!
Add to blender to whizz it up, taste it again and if happy, pour into sterilised bottles.

Chillies growing on Greenhouse Shelves. Excellent crop of Ohnivec, Palivec & Semaroh

Chilli plants on top lhs shelf- Sante Fe, Antohi Romanian & Anaheim

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