I recently managed to find ‘Ghost Pepper’ powder and was looking for an opportunity to use it. For most of us not familiar with ‘Ghost Pepper’, otherwise known as Bhut Jolokia, is the bad boy of the chili world, weighing on the Scoville scale to the amazing 1,041,427 SHU, about 400 times hotter than Tabasco sauce and about 200 times hotter than a jalapeño pepper. It’s one of the hottest peppers in the world and a one-time Guinness Book of World Records champ.

Well, without further ado, here is my chutney with Ghost Pepper, among others, only for the brave!

Very Hot Pepper’s Chutney

Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.

I hope you enjoy it!

Share by Email Print Recipe Share on Facebook

Very Hot Pepper’s Chutney

Prep Time40 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Sauce, Side Dish

Cuisine: International

Keyword: Food Recipes, Jams, Chutneys & Relishes, Pleasures

Ingredients

• 5 red Bell Peppers , seeded and chopped into almost 1cm squares
• 20 Long Horn Red Peppers , seeded and chopped into almost 1cm squares
• 25 Red Chilli Peppers , sliced
• 15 Green Chilli Peppers , sliced
• 4 medium Yellow Onions , finely chopped
• 60ml EVOO , Extra Virgin Olive Oil
• 350ml Balsamic Vinegar
• 350ml Distilled White Vinegar
• 40ml Worcestershire sauce
• 350g Brown Sugar , packed
• 600ml Water
• 250ml Brandy
• 4 tsp dry Ghost Pepper , ground
• 4 tbsp Hot Smoked Paprika
• 4 tbsp Hungarian Sweet Smoked Paprika
• 4 tsp dry Cumin , ground
• 2 tsp Nutmeg , ground
• 3 tbsp Dry Oregano , ground
• 3 tsp All-Spice , ground
• 4 sticks Cinnamon
• 8 bay leaves
• 2 tbsp Sea Salt
• 3 tsp freshly ground Black Pepper

Instructions

• Start by mixing the following dry ingredients in a bowl: Ghost Pepper, Hot & Sweet Smoked Paprika, Cumin, Nutmeg, Oregano, All-Spice, Cinnamon sticks, Bay Leaves, Sea Salt and Black Pepper
• Place a large pot/casserole on medium heat and add the oil. A minute later add the onions and sauté until very soft but not burned, about 5’. Add all the peppers along with the above dry mix and sauté for about 5’. Deglaze with the brandy.
• Pour the vinegars, water and sugar, bring to a boil and simmer for 60’ minutes until a thick and syrupy sauce is created, with the lid partly on.
• Remove the cinnamon sticks and bay leaves, add the Worcestershire sauce, give it a good stir and remove from the heat.
• Spoon into sterilized jars where you can refrigerate for up to couple of months.