This red chilli chutney is made from my homegrown chillies in the garden. It is hot but delicious. It has simple ingredients and very easy to make at home. I use this chilli chutney base for a number of other sauces like chilli mayo dip, yoghurt, cream cheese or sour cream. You can also use a few teaspoons for marinating also. It can stay in the fridge for up to a month or two if stored in a glass bottle.
Makes 250ml x 4 bottles
Time: 40 minutes
1 kg red chillies
2-3 medium size carrots peeled and sliced
2 whole bulbs of garlic
Salt
1/2 cup vinegar
1 tbs sugar
1 cup water
1 cup oil
Method
Add all the ingredients ( except oil ) to make the chutney in a pot and let it cook for 10 minutes, covered.
When the chillies have softened and most of the moisture has evaporated, turn off the heat and cool it down.
After cooling, using a hand blender, blend the chillies well. ( I first hand blend it and then pass it through Nutri bullet as it gives completely pureed texture and seeds are not visible)
Now heat the oil in the pot and pour the blended chillies in it and cook for 20 - 30 minutes on slow heat.
Remove from the heat and cool completely and bottle it.
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