Feel the heat - recipes

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Copy of ss PICKLED GREEN OLIVESnu INDEPENDENT NEWSPAPERS PICKLED GREEN CHILLIES

CHILLI CHUTNEY

Makes 500ml

125ml chopped seeded chillies

2 green apples, peeled, cored and diced

2 onions, chopped

250ml raisins

250ml brown sugar

250ml apple cider vinegar

Place all the ingredients in a saucepan and simmer until thickened – about 30-40 minutes. Bottle in sterilised jars and seal.

SWEET CHILLI JAM

Makes 750ml

5 red peppers, seeded and roughly chopped

10 red chillies, seeded and roughly chopped

2.5cm piece of ginger, roughly chopped

8 cloves of garlic, chopped

400g can of chopped tomatoes

750g castor sugar

250ml red wine vinegar

Put the peppers, chillies, ginger and garlic into a processor and process until finely chopped.

Transfer mixture to a large saucepan and add the tomatoes, sugar and vinegar.

Bring the mixture to the boil, then turn down the heat and simmer for 40-50 minutes until mixture thickens. Stir frequently, especially in the last 10-15 minutes, to prevent the mixture from sticking to the bottom of the pan and burning.

Bottle in sterilised jars and seal. Refrigerate once bottle has been opened.

PICKLED GREEN CHILLIES

125ml white wine vinegar

125ml sugar

5ml salt

5ml fennel seeds

3ml mustard seeds

8-10 green chillies, sliced

3 cloves of garlic, cut into slivers

Combine the vinegar, sugar and spices in a small saucepan and simmer for 5 minutes over a low heat.

Pack chillies into small sterilised jars, add a few slivers of garlic and top up with hot vinegar mixture. Seal and leave for 3 days before use. Once opened, keep in the fridge.

CHILLI SAUCE

Makes 500ml

24 red chillies, seeded and chopped

1 onion, chopped

3 cloves of garlic, crushed

30ml oil

5ml white pepper

5ml salt

30ml dry mustard powder

600ml bottle of tomato passata

Put the chillies, onion and garlic into a food processor and process until finely chopped.

Heat the oil in a saucepan and add the chopped chilli mixture with the pepper, salt and mustard. Cook, stirring regularly, until most of the liquid has evaporated, about 15-20 minutes.

Add the tomato passata and simmer for 10-15 minutes. Bottle in sterilised jars and seal. Refrigerate once opened. - Saturday Star

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