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Author Topic: Hundred Chilli Chutney  (Read 646 times)

Fleecewife

  • Joined May 2010
  • South Lanarkshire
    • Wester Gladstone Hebridean Sheep
Hundred Chilli Chutney
« on: November 11, 2019, 11:35:30 pm »
Hundred Chilli Chutney


1lb 2oz (roughly) cooking apples, chopped
2 medium onions, finely chopped
1lb 'Basket of Fire' Chillis - 100 chillis 80,000 SHU* (use hotter chillis if you dare), very finely chopped (wear a glove)
8oz dates, chopped
4 cloves garlic, crushed
1 pint malt vinegar
4oz soft light brown sugar, or more if liked
Spices:
   Ground ginger, ground allspice, mustard powder, ground coriander, ground black pepper, ground white pepper, Tabasco sauce.  Amounts to taste - I like chutney very spicy.


Mix all ingredients together in a wide pan.  Simmer gently until softened and all the vinegar is absorbed.  Pot up and seal.


*SHU = Scoville Heat Units


This amount made 8 x half pound jars.
Leave until the New Year for the chutney to meld.


I haven't tasted it yet and made up the recipe, so I hope some of you give it a try to compare.
« Last Edit: November 12, 2019, 03:27:38 pm by Fleecewife »
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