Frixos Personal Chefing

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Chillies Chutney


A simple recipe that is easy to make. Adding chipotles along with the chillies gave another level of flavour to this favourite of mine chutney.
A bit sweet, a bit sour but definitely spicy, hot and delicious! A must have condiment to enhance the flavours of meats, pulses and cheeses.

Chillies Chutney


Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Chillies Chutney

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Cuisine: Mediterranean
Keyword: Food Recipes, Jams, Chutneys & Relishes, Pleasures


  • 150 ml Balsamic Vinegar
  • 150 ml Distilled White Vinegar
  • 100 gr packed brown sugar
  • 250 ml Water
  • 40 small Green Chili Peppers , halved and thickly sliced
  • 30 Red Chilli Peppers , halved and thickly sliced
  • 10 Chipotle Peppers , halved and thickly sliced
  • 2 medium white Onions , finely chopped
  • 2 tablespoons olive oil
  • 3 tablespoons Chili Paste
  • 100 ml Brandy
  • 1 stick Cinnamon
  • 4 bay leaves
  • 1 teaspoon Cumin , ground
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Dry Oregano , ground
  • 1 teaspoon All-Spice , ground
  • 1 tablespoon Sea Salt
  • 1 teaspoon freshly ground Black Pepper
  • 2 tablespoons Worcestershire sauce


  • Place a medium saucepan on medium heat and add the oil. A minute later add the onions and sauté until very soft but not burned, about 5 minutes. Add the peppers along with the cinnamon, bay leaves, cumin, oregano, cayenne pepper, chili paste and all-spices and sauté for 2 more minutes. Deglaze with the brandy.
  • Pour the vinegars, water and sugar, bring to a boil and simmer for 45 minutes until a thick and syrupy sauce is created, with the lid partly on
  • Remove the cinnamon and bay leaves, add the Worcestershire sauce along with the salt and pepper. Give it a good stir and remove from the heat.
  • Spoon into sterilized jars where you can refrigerate for up to couple of months.

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