if anyone tries it please let me know how it goes.

Ingredients

• 1 tin chopped tomatoes
• 1 large onion
• 4 garlic cloves
• 11 finger/birds eye chilli’s
• 4 tsp mint (mint sauce stuff is fine)
• 50ml white distilled vinegar (not malt)
• 1 tbs sugar

Method

Chop and blend!!!!

This is basically enough for  2 hungry people, you can always make them in advance and refrigerate them until needed. They are also really delicious on some thick sliced toasted crusty bread.

Ingredients

• 1 Red Pepper, de seeded and chopped into nice big chunks
• 1 hot red chilli, de seeded and finely sliced
• 1 tbsp honey
• 1 clove of garlic, crushed
• 1/2 small bunch parsley coriander, finely chopped
• 1/2 small bunch of parsley, finely chopped
• 15ml white wine vinegar
• 1 tsp dried oregano
• salt
• pepper
• olive oil

Method

1. Heat the oil in a saucepan, add the chilli, garlic and honey, fry for a couple of minutes, stirring occasionally,  until it starts to caramelise
2. Add the peppers and then cover the pan with a lid
3. Fry for 10 minutes, stirring occasionally
4. When the peppers start to soften add the white wine and the herbs, stir well and cook for another couple of minutes.
5. Season with salt and pepper then serve, or leave to cool before refrigerating.

For this particular one I used a tin of sweetcorn, but it’s way better if yo get a couple of corn on the cobs then BBQ or griddle them before removing the corn from the cob.

Ingredients

• 1 tin of sweetcorn in water
• 60 ml white wine vinegar
• 1 crushed clove of garlic
• 1 thumb sized piece of fresh root ginger, grated.
• 1/2 tsp all spice
• 30g of brown sugar
• 1/2 tsp mustard powder
• 1/2 red pepper, diced into pieces the same size as the sweetcorn
• 1 red or green chilli, finely sliced
• 2 spring onions, finely sliced
• salt and pepper
• 1 tsp cornflour

Method

1. Put the vinegar and sugar in a saucepan and bring to the boil, add the ginger, mustard, garlic, mixed spice and chilli, simmer for 5-10 mins until it starts to thicken
2. Add the pepper, sweetcorn and spring onion and stir
3. Add the corn flour and stirl again.
4. Simmer for 10mins until it thickens and all the vegetables are nice and tender.
5. Allow to cool then transfer to a sterile jar and place in the fridge for 24 hours before using.

Ingredients

• Vanilla ice cream
• Chilli Glaze (see here)

Method

1. Scoop ice cream into a bowl
2. Allow chilli glaze to reach room temperature and pour over the top of ice
   cream
3. Serve

Ingredients

• 1/8 of a green pepper, diced
• 1/8 of a red pepper, diced
• ½ a chopped chilli
• ½ teaspoon chilli powder
• 1 baby bell chilli
• 1 tablespoon vegetable oil
• 150g granulated sugar
• 15g cornflower
• 40ml cider vinegar
• 300ml water

Method

1. Heat pan with oil and cook fresh chilli powder, red pepper and chilli peppers
2. Add cider vinegar and sugar and bring to boil
3. Mix cornflower with water and add to pan
4. Blend with stick blender
5. Ready to serve/store

Anwyay enough of me – over to Helen (and Doug)

Lovely, tasty, sweet chutney that’ll rip your throat out given half a chance. Great with strong cheese. Treat with respect, use sparingly and keep
away from children!

Ingredients

• 6 ripe habanero or scotch bonnet chili, finely sliced
• 1 large onion, coarsely sliced
• 1 large Bramley cooking apple, diced into 1cm cubes
• 250g Raisins
• 250g Sugar
• 250ml malt vinegar
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 1 teaspoon curry powder of your choice (homemade or bought)
• ½ teaspoon salt

Method

1. Put a little olive oil in a hot saucepan. Fry onion until translucent.
2. Add dry spices. Fry for a few seconds. Add vinegar.
3. Add apple, chilli, raisins, sugar and salt. Stir well whilst bringing to a boil.
4. Simmer gently for an hour or so until mixture is practically homogeneous – raisins are swollen and apple is almost indistinguishable. Check regularly, stirring and adding a dash of water or more vinegar if necessary to keep the mixture moving.
5. Heat clean jars in an oven at 120oC for 15 minutes. Sterilise the lids by boiling in water for the same amount of time. Do not use lids with exposed metal interiors as they are likely to corrode in the acidic conditions.
6. Spoon chutney straight off the heat directly into jars straight out of the oven.
7. I like to plop a dash of booze over the top before sealing! Perhaps try a little port?
8. Lid up the jars and store for at least 2 months before opening.

And there we have it the a delicious but lethal sounding Chutney, thanks for Helen and Doug for sending me the recipe and allowing me to share it with you.

If anyone else would like a guest spot on the blog then please get in touch.