Here's a couple recipes for you
Chilli Pickle
(Mirch ka Achar)
50g mustard seeds
50g cumin seeds
25g tumeric powder
50g garlic cloves
150ml vinegar
150ml oil (use mustard oil if available)
50g garlic cloves, peeled and left whole
75g sugar
2 tsp salt
450g green chillies, washed, dried and left whole
Grind the mustard seeds, cumin seeds, tumeric powder and garlic cloves using the vinegar to facilitate grinding.
Heat the oil in a large heavy pan and fry the ground paste for about 5 minutes on a medium heat. (If you are using mustard oil keep a window open as it tends to irrate the eyes.)
Add the remaining ingredients and bring to the boil. Cook until the chillies are tender, this will take about 30 minutes.
Cool thoroughly and bottle.
This is from 'Indian Vegetarian Cookery' by Rafi Fernandez, I've never tried it so can make no comment, sorry.
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Jamie Olivers recipe is:
Makes about 500g
Ingredients
8-10 fresh red chillies (we actually used 4 small scoth bonnet, 3 small + 1 large orange habenero, 1 small big jim and two mushroom chillis)
8 ripe red peppers (we used 6 red and 4 green) - all asda had)
Olive oil
2 medium red onions, peeled and chopped
A sprig of fresh rosemary, leaves picked and chopped
2 fresh bay leaves
A 5cm piece of cinnamon stick
Sea salt and freshly ground black pepper
100g brown sugar
150ml balsamic vinegar
Step 1 If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won't take as long as the peppers so remove them first) and cover tightly with cling film. As they cool down, they'll cook gently in their own steam. By the time they're cool enough to handle, you'll be able to peel the skin off easily.
Step 2 When you've got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you'll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.
Step 3 Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.
Step 4 Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you're left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.
NICE!! Made enough chutney to fill two kenco coffee jars (duly sterilised of course). Bit spicy for the wife but overall this has a really fruity taste followed by a nice afterburn as you swallow. Really good taste. Wonder how tame it would have been if we'd just used 'fresh red chillis' - whatever the heck they are.
