Feel the heat - recipesComment on this story
125ml chopped seeded chillies
2 green apples, peeled, cored and diced
2 onions, chopped
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
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
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.
24 red chillies, seeded and chopped
1 onion, chopped
3 cloves of garlic, crushed
5ml white pepper
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