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Saturday, 10 October 2009

Chilli Bomb Tomato Chutney

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Things are changing for me at home. My dessert partner in crime has headed off for his first year at University, leaving me at a loss of what to do with my chocolate! A good friend told me that just when you get used to them being away, they come home and take over again.
So, I'm going to wean myself off of the chocolate for a few posts, starting with some tomatoes and chillies.

four varieties of chillies
A few of the chilli varieties that we grew, just look at the Friars Hat!

We had a fabulous crop of cherry, plum and tigarella tomatoes. No aliens this year as we didn't bother with the beefsteak variety. The Chillies haven't been too bad, we just need a little more sunshine to ripen them off.

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I decided to make some chutney with all the tomatoes and chillies. My chutney did take rather a long time to thicken up, it all seemed to happen in the last 15 minutes. I was reassured by anyone4seconds, via Twitter, that his chutney had taken forever to thicken up too. Other twitterers chiming in on the chilli conversation included vindee, who wanted to know what I was going to serve it with, SunitaBhuyan who was trying to scrounge a jar (sorry it only made one) and aforkful who cheerily showed me a clip of someone getting their head blown off after eating the world's hottest chilli pepper!

Of course, the clip was just a bit of fun, but aforkful had reminded me of the time when I lived in Tucson. You could buy chillies there in much the same way as you buy tomatoes here - many varieties, all fresh and piled high in big mounds. Here, you get a little package of 4, unless you go to the Asian supermarket.
Anyway, I had picked out some lovely fruity looking peppers and had roasted them whole, along with some onions. My husband popped a whole one into his mouth and started to turn a funny colour. I was insisting that it was just a sweet veggie pepper, and he was screaming at me to try one. The minuscule bit that I gingerly tried confirmed that he had just eaten a habanero chilli and not what I thought I had bought. We can laugh about it now, but at the time it was pretty ghastly as you can probably imagine!

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Chilli Bomb Tomato Chutney
Adapted from dear Sherry's site, What Did You Eat.

I used a cherry bomb chilli pepper, but you can use any ripe, red chilli pepper/s you want.

¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon brown mustard seeds
3 tablespoons extra virgin olive oil
3 cloves garlic, minced into a fine paste
¼ cup red wine vinegar
½ cup cider vinegar
¼ cup good red wine
1 ¼ cups sugar
2 lbs tomatoes, peeled, seeded, drained, and coarsely chopped
2 tablespoons raisins
1 hot red chilli pepper, deseeded and finely chopped
1 teaspoon salt

Combine the fenugreek, cumin and fennel seeds in a small bowl and set aside. Heat the olive oil in a deep saucepan over a medium heat and add the mustard seeds. Cook until they begin to pop (you may cover the pot if you want).

Add garlic and cook for 1 minute, then add the combined seeds. Cook for about 30 seconds or until aromatic, taking care not to burn the garlic.

Add the vinegars, red wine, tomatoes, sugar, raisins, chilli pepper and the salt. Lower the heat and simmer uncovered for about 1½ hours, or until the chutney has reduced and become dark and very thick.

Leave to cool and store tightly in the fridge for up to 1 month.

Printable Recipe

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These cherry bomb peppers are about 1½" round

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.

20 comments:

mangocheeks said...

Your twitterings made me smile. My chilli jam recipe didn't thicken up much either, I ended with a chilli sauce. If I had left it longer on the hob, I think I would have only had one jar not two, and yeah, rightly like you I would have been precious about it :D

Anne said...

Nic - that chutney looks delicious, I love the different chilli pictures too, very unusual the friars hat variety!

Chele said...

... and now I have sis-in-law's xmas present sorted ... ;0)

Dawn said...

man oh man oh man I must try this!!!

Nicisme said...

mangocheeks - mine was really thick at the end, very rich and delicious, but you're right, it doesn't make much!

Anne - thanks, will let you know how hot the Friars are when we try them.

Chele - you are going to need tons of tomatoes then, lol!

Dawn - if you like chilli you should give it a go!

Sophie said...

MMMMMMMMMMM,...the end result looks so tasty!,...YUMMie!!

Deeba @Passionate About Baking said...

Gorgeous, just look at hat beautiful colour Nic. One jar is just fine. While you take care of the poor hub who ate the habanero chilli, Sunita & me will share the jar of chutney. We're happy with half too!! YUM!!

Jan said...

Oooh now this is right up my street! LOVE anything to do with chillies! I will have to make this.

Grace said...

that combination of spices is TERRIFIC! i've never heard of the cherry bomb pepper--it sounds ominous! considering how much i love to set my mouth on fire, though, i'm sure i'd enjoy it. great chutney, nic!

zerrin said...

This is a great way to store tomato-pepper sauce prepared. how lucky you are to grow your own veggies. I love trying different sauces especially on pasta. Mine is generally a simple combo of red pepper, tomato and garlic.This looks and sounds so appealing with all the ingredients and I'll definitely make it.

Cynthia said...

Nic, bomb is definitely appropriate here. What a riot the colour of that chutney is.

atdownunder said...

Lovely chillies !
Specially like the funny friars hat !

sunita said...

What an explosion of colour. Those chillies look so cute. And yes,Nic, Deeba and I absolutely don't mind doing the half thing ;-)

Katie said...

Wow what a lovely lot of chillis and all so uniquely different. The chutney looks wonderful and such a vibrant colour. I bet it would taste great in a cheese sandwich.

aforkfulofspaghetti said...

Wow - the chutney does indeed look like da bomb!

If you need to 'do something' with that chocolate, just give me a shout... ;)

Fitness Foodie said...

Beautiful color and looks like it has a nice texture.

Chow and Chatter said...

oh wow this looks amazing

Jeanne said...

Look at your gorgeous chillies! I realyl need to grow more next year. In one of our boxes from South Africa I founf a whole bowl of the RIDICULOUSLY HOT chilles from the plants I used to have in the lounge - so now we have seeds to grow tem again. Woo hoo!

Dazm said...

Hey Cherrapeno, I've just been put onto this recipe after trying some a mate made, Soooo nice.

Just wondering what led to the changes from "What did you eat" recipe? have you made that recipe?

Thanks

Nic said...

Hi Dazm,
thanks for your comment and glad you like the recipe!
It was a while ago now, but the change was to add the chillies because we had grown loads, the original recipe didn't have chillies.