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...

Good Onion Harvest

I usually have a good crop of large sized onions and this year is no exception thankfully...Harvested a couple of weeks ago and now drying...

Above is a selection of my onion harvest that is on racks for drying (if it would stop raining!)

Kohl Rabbi & Caterpillars

My kohl rabbi plants were getting on fine until the cabbage white butterfly paid a visit...Didn't have them covered unfortunately...Lesson learned although they have not been affected in previous years...

Pumpkin

Look what I found when doing some rummaging around in one of the beds that has 2 courgette plants, a pumpkin and another winter squash whose name I forget...
Pretty big pumpkin which I am sure the kids will love...

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..

Belizean Hot Chilli Sauce

Definitely a taste of carrots followed by a kick!!

I made 4 jars of this last Saturday (Sept 3rd) and on tasting it you initially get the tang of carrots but straight after comes the chilli kick. Might be more suited to a bottles than jars, but they are staying as is now!

Belizean Chilli Sauce

Belizean Chilli SauceBelizean Chilli Sauce Recipe

Pickled Whole Chillies

Recipe of the Week – Pickled Chilli Peppers

Shows off the full splendour of the chillies

I love my chillies and am always looking for ways to preserve them; here is another!Chilli peppers will freeze and dry quite well, but pickling is an approach that retains their colour and flavour excellently. The vinegar in the pickle is also believed to reduce the heat in them.
This excellent recipe is from Mark Diacono’s A Year at Otter Farm and takes just afew minutes to make. This recipe made three jam-jars of pickle, with the chilliesstanding upright in the jars.

Ingredients:

• 250g chilli peppers

• 500ml white wine vinegar

• a pinch of salt

• 100g caster sugar

• 3 bay leaves

• 12 peppercorns

Directions

Dissolve the sugar and salt in the vinegar in a pan over a medium heat. Add the bay leaf and the peppercorns and simmer for 10 minutes. Be careful that it doesn’t boil off.

Remove from the heat.

Pierce each chilli 5 or 6 times.

Put the chilli-peppers into sterilised jars and pour the hot vinegar over them to cover – then seal. Check liquid levels in jars after about a week.

Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened.