Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Delicious on a ham and cheese sandwich or on cheese & crackers.

Directions

  1. Chop chillies and onion.
  2. Simmer all ingredients stirring regularly to prevent catching, until a nice rich brown colour.
  3. Bottle into sterilised jars, put lids on when cold.
Most Helpful

5 5

I was lucky enough to spot 2 BIG bags of chillies at a local supermarket on their throwout table. for 50c each The chillies were in excellent condition so I grabbed them then went looking for a quick and easy way to use them (we are away from home living in a caravan). I picked this recipe as I had all the other ingredients on hand (it's a 6 month trip and a well stocked caravan LOL). I made 4 times the recipe and would like to suggest anyone else making it multiply the recipe at least a few times. It sounds a big batch, but remember the sultanas, onions and chilli don't pack into the cup very tightly. I'd estimate I ended up with about 1 1/4 litres of chutney in 3 small and 1 larger jar. It was lovely to watch the colour go from start to a beautiful mahogany and the taste is already wonderful so in a few weeks maturing, it should be amazing. We can't wait to try it with cold meats, sausages and cheese.

5 5

So easy to make! My chilli bush (really hot chillies too) has been fruiting for the past 6 months and it's still full so I have lots of chillies in my freezer. Thanks to Jans suggestion I made 4 times the recipe but used a bit over 1/2 cup haranero chillies with the seeds taken out. I used brown vinegar and raw sugar.