Evil Chilli Chutney

Evil Chilli Chutney


255 people made this

About this recipe: For those of you with a serious glut of chillis try this wicked chilli... This'll keep for at least 12 months and just keeps getting hotter!

Serves: 10 

  • 450g (1 lb) chillies (I use red, green, yellow - whatever)
  • 4 tbsp cumin
  • 2 tbsp tumeric
  • 3 tbsp brown sugar
  • 1 tsp salt
  • 30g (1 oz) grated fresh ginger
  • 200ml (1/4 pint) groundnut oil
  • 200ml (1/4 pint) white wine vinegar

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

  1. Combine all ingredients except the sugar and vinegar in a pan and fry gently for 15 minutes.
  2. Add sugar and vinegar, cover and boil for 10 minutes stirring occasionally.
  3. Pot up into hot jars and seal.

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Reviews (20)


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


Delicious and addictive. Used 20% less oil as an experiment, which was fine. Now can't resist sneaking into the cupboard and eating it by the teaspoon.. - 11 Jun 2012


Reduced ingredient quantities to make one jar to see how it tastes and it is pretty good (and hot). Can't wait to have it with some Indian savouries and bread. Will make bigger batch next time to give to friends to try and will also try with various other vegetables. - 01 Jun 2010

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