Resep sedap My Extra Hot Chilli Chutney🔥

My Extra Hot Chilli Chutney🔥 ~ memang akhir-akhir ini sedang banyak dicari oleh pengguna disekitar kita, salah satunya sobat. Mereka memang telah terbiasa menggunakan internet di HP untuk mendapatkan informasi gambar untuk dijadikan ide. Next adalah gambar berkaitan dengan My Extra Hot Chilli Chutney🔥 yang dapat kalian jadikan inspirasi. We try this Bhut Jolokia(Ghost Pepper) Chutney made by a company called Ziffels-FeinKost which translated means Ziffels- Delicatessen based in Germany we cra. Reproduction of this video is prohibited without express & written permission of the Clifton Chilli Club. We review Mr Vikki's Tamarind Chipotle Chutney and do we like it?

Here's another hot sauce review, this ones from Malaysia! This hot sauce is popular in. Hot chilli chutney that you can serve with your food. anda dapat memasak My Extra Hot Chilli Chutney🔥 pakai 10 bahan 6 langkah. Berikut step by step untuk membuatnya.

Ingredients of My Extra Hot Chilli Chutney🔥

1. Sediakan 30 of green 'rocket' chillies, stems off, chopped finely, seeds in,.
2. Siapkan juga 1/2 of red bell pepper, chopped into very fine cubes,.
3. Sediakan 1.5 of large vine tomatoes, chopped very finely,.
4. Persiapkan 2.5 tbsp of dark soft brown sugar,.
5. Persiapkan 3 tbsp of white wine vinegar,.
6. Sediakan 1 clove of garlic, crushed, or 1 tsp garlic granules,.
7. Persiapkan 1 pinch of ground cumin,.
8. Persiapkan 1 pinch of salt, and pepper to taste,.
9. Siapkan juga 150 ml of water, filtered if possible,.
10. Persiapkan 1/2 tbsp of Sunflower/vegetable cooking oil.

Its easy to make and served best with pakoras,palau,aash, soups,etc. Děkujeme, že jste k nám zavítali! Nabízíme vám světově oceněné chilli delikatesy, omáčky, chutney, džemy a další výrobky všech pálivostí, od jemných až po extrémní. Pokud byste potřebovali jakkoli poradit, ozvěte se nám, v sekci Kontakty najdete veškeré potřebné informace.

Langkah cara membuat My Extra Hot Chilli Chutney🔥

1. Heat a medium saucepan up over a medium heat. Add the oil. Once warm add the red bell pepper and stir. Fry for around two minutes, then add the crushed garlic. Season with salt and pepper. Fry for 20 seconds until fragrant. Add the tomatoes and chillies. Stir everything together..
2. Add the dark soft brown sugar and the white wine vinegar, then the cumin. Stir once more. Simmer for around 10 minutes over a medium heat then add in the water..
3. Now simmer until the water begins to reduce down, this can take anywhere between 20-30 minutes. Keep an eye on the chutney, stirring occasionally..
4. Once almost all of the water has evaporated and the chutney thickened turn off the heat..
5. Leave to cool for a few minutes before decanting. If you feel another tbsp of water is required then add it. Judge the consistency by eye..
6. Take a sterilised mason jar and after the chutney has cooled for a few minutes spoon it in carefully. Leave the lid off until the chutney has completely cooled. Once cooled add the lid and seal. Store in the fridge and use when needed. The chutney should keep well for up to three weeks, if stirred occasionally in the jar. Enjoy!.

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