Chilli paste chutney

chilli-paste-chutney

Hubby and I love hot food but master six – not so much. What I do is create mild curry and chilli dishes and then hubby and I can add a hot sauce to taste to our own bowls. Sriracha sauce is a great option for many dishes but doesn’t go so well with some Thai or Indian curries.

So when we were served this hot chutney on a holiday in Thailand I knew I’d found the spice-it-up answer. This chutney is perfect to add to a dish or as a dipping sauce with naan or roti or even prawn crackers.

Word of warning though. It’s spicy!

Chilli paste chutney
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Yum
A versatile hot chutney perfect for dipping or spicing up dishes.
Servings
10
Cook Time
20 minutes
Servings
10
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Soak dried chillies in boiling water for 15 minutes the drain.
  2. Process ingredients with 1.5 Tbs of water until smooth (in your food processor. If using Thermomix chop 10s/speed 6 > increasing to speed 10).
  3. Be careful when removing lid as fumes may be quite potent. Scrape down sides, add oil and repeat the above step.
  4. Stovetop: transfer mixture to a frying pan and fry over a medium heat for 3-5 minutes, stirring constantly. Thermomix: Cook 3 mins/100 C/speed 2.
  5. Serve with curry, breads, or prawn crackers.
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Kylie Fennell

I love creating and curating content, strategies and resources that will make your day. I’m a Writer, Marketer, Business Advisor and Trainer with 20 years of industry experience. I'm also a passionate home cook. By far though, my biggest role to date has been (and continues to be) Small Business Owner and Mother.