Recipe: Chile Chutney, Chile Mustard, Chile Relish

Hi Bea, if you still need to use up your peppers, here are a couple of
recipes I found. These are from "A Pickle & Chutney Cookbook" by Digby Law.
I have made these recipes and given them as gifts to friends who love anything with chilli peppers.

Chilli Chutney

This is red hot, so put it in small jars and remember a little goes a long way.

pound fresh red chillis
8 cloves garlic
5cm piece fresh ginger
2 cups malt vinegar
2 cups white sugar
3 teaspoons salt

Remove the cores and most of the seeds from the seeds from the chillies.

Peel the garlic and mince the chillies, garlic and ginger. Combine with the remaining ingredients in a pan and boil very gently, uncovered, for about 1 hour, or until the chutney is getting quite thick.

Pour into small, hot, clean jars and seal.

Chilli Mustard

1 cup yellow mustard seeds
1 cup brown mustard seeds
2 tablespoons black peppercorns
1 tablespoon small dried red chillies (or more )
1 tablespoon salt
1 1\2 cups white wine vinegar
1 1\2 cups dry white wine
1 cup olive oil

In blender process mustard seeds in about four lots until they are well chopped, but not completely reduced to powder. As they are chopped, place them in a large bowl.

Blend the peppercorns and chillies until finely chopped and similar to coarsely ground black pepper. Add to the mustard. Add the salt, wine vinegar, white wine and oil, and mix well. Let stand for 24 hours to thicken. Spoon into small jars and cover tightly.

Chilli Relish

A red-hot relish to add a little fire to hot or cold meats.

1 cup finely sliced green or red chilli peppers
malt vinegar
3 tablespoons sugar
1 tablespoon worcestershire sauce

Place the finely sliced chillies in a small jar with a screw-top lid. Three quarters cover the chillies with malt vinegar. Add the sugar and place the jar in a pan of cold water, deep enough so that the water comes up to the top of the jar s contents. Very slowly heat the water until boiling.

Remove the jar and stir the worcestershire sauce into the relish. Put the top on the jar when cold. Ready to use immediately.