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Author Topic: Hundred Chilli Chutney  (Read 1081 times)


  • 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
   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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