How to make Sweet Chilli Chutney -

Red hot chillies tamed in sweet preserve.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Kashmiri red chillies (काशमीरी लाल मिर्च), Sugar (चीनी)

Cuisine : Indian

Course : Pickles, Jams and Chutneys


You can also find more Pickles, Jams and Chutneys recipes like Sweet Mango Pickle Pineapple Raisin Chutney Grated Mango Garlic Pickle Pickled Dates

Sweet Chilli Chutney

Sweet Chilli Chutney Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Sweet Chilli Chutney Recipe

  • Kashmiri red chillies broken 25-30

  • Sugar 1/2 cup

  • Vinegar 1 cup

  • Oil 1 tablespoon

  • Ginger chopped 1/2 inch piece

  • Garlic chopped 15-20 cloves

  • Salt to taste

  • Black salt (kala namak) 1/2 teaspoon

  • Roasted cumin powder 1 teaspoon

Method

Step 1

Slit and remove most of the seeds and the white pith from the chillies. Add vinegar and soak for about half an hour. Grind to a fine paste.

Step 2

Take sugar and half a cup of water in a pan and cook till sugar dissolves. Add chilli paste to the sugar syrup and mix. Let it cook on medium heat.

Step 3

Heat oil in another pan. Add ginger and garlic and sauté. Add salt and black salt to the red chilli mixture and mix well. Add the sautéed ginger-garlic and mix.

Step 4

Add crushed roasted cumin seeds and a little water. Mix and cook for around five more minutes.

Step 5

Cool and store in sterilized bottles.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.