Chilli Chutney recipe

This spiced chilli chutney is hot and fiery but also sweet. Serve it with cheese as a brilliant way to cut through all that richness, or use it in exactly the same way you'd use any other chutney.


  • 1 red pepper
  • 16 red chillies
  • 400ml apple cider vinegar
  • 900g caster sugar
  • 100g liquid pectin
  • Pinch salt


  1. Put the pepper and 12 of the chillies into a blender and process until finely chopped. Keep the seeds in if you like things very hot, take them out if you prefer things a little milder.

  2. Simmer the processed chillies and pepper in the vinegar for 15-20 minutes, then pour the mixture through muslin, so you're left with hot, chilli-infused vinegar. This could be done through a very fine and clean sieve too.

  3. Halve the rest of the chillies and remove the seeds, then finely chop. Return the vinegar back to a clean saucepan and bring to fierce boil. Stir in the pectin and the chopped chilli flesh, cook for one more minute or so then pour into sterilised jars.

This recipe makes around 30 servings, and you can easily make it with green chillies and a green pepper instead or any chillies you can find.

Recipe Details:

  • Author: Laura Young.
  • Published:

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