chutney with chilli - advice likely to.

[paulbaron]

I know that to some extent this is a bit like how long is a piece of string but I'll ask anyway!

I have a recipe for red tom chutney which I have used before with success but I want to add some chilli  to it to spice things up. (It already has ginger in it)  Problem is I have no idea how much chilli to add.
I have some fresh chilli growing but no idea how strong they are so lets assume they are medium strength - hope I'm right.
The recipe makes up about 5lb of chutney. Any suggestions ? the chillies are about 2" long  3/4" in diameter and orange. None have gone red or look like they are likely to.  I don't have a clue what breed they are. Do I add One chilli? two? more?  Not looking to blow anyone's head off - just a nice taste of chilli with a degree of heat.

All suggestions welcome.
Paul

[paulbaron]

[pumkinlover]

Hmmm... I dry my chillis and add the powder- not used fresh chilli as I think it would be hard to distribute evenly. Unless put in a blender with something else such as some tomato paste.

Otherwise I'm not much help...sorry :-\

[Bugloss2009]

personally i'd use powder and save the chilis for something more special, otherwise do what pumpkinlover says

you need to see how hot they are. Try nibbling a ripe one. If they're not too hot, they're ever so nice grilled and stuffed, such as with soft cheese

[paulbaron]

Thanks guys. Just to turn it on its head - assuming I use pre packed chilli powder - how much?

Paul

[goodlife]

Yes..do the taste test..and if you got plenty of chillies and they are not too hot..you could still put one or two thinly sliced  in..just to give some colourful bits...you can always spice it up more with chilli powder and that you can add into the chutney in last minute.. ;)

[Bugloss2009]

1/2 tsp of chili powder for 5 lb of chutney?

You could taste it towards the end of the cooking and add more, but bear in mind the flavour will develop on storage

[jennym]

Fresh chilli does vary so much in flavour and intensity, but then again so does bought chilli powder, according to type and age, so it is a case of test and see.

If you blittz fresh chilli to a puree, you will get a stronger overall flavour than if you put cut pieces into your chutney.
If you cook the chutney in the vinegar first, with the chilli in, and add the sugar after the veg are soft, you will get a more intense flavour, as the sugar seems to lock the flavour a little.
The quantity of sugar matters too, you will find that some relishes will "bear" a hotter chilli if there is more sugar in the mix.
For a sweet chilli mix that has a medium intensity, I add 25 grammes of Inferno chilli flesh to a total weight of 5kg of veg, vinegar and sugar. there will be about 1 kg of sugar within that. There are other strong flavours in it too, like root ginger and garlic. There will also be sweet veg in, like sweet red peppers and ripe tomato.
For a less sweet chutney, I add 7.5grammes of powdered chill to a total weight of about 5kg of veg, vinegar and sugar, with about 3/4 kg of sugar, and other spices, but with less sweet veg in, maybe more marrow for example.
I find that you need to taste the chutney by allowing a spoonful to cool on a cold plate, and only then adjust the spices, as chilli seems to me to taste more powerful in hot chutney than in cold.
Hope this helps.

[paulbaron]

Thanks everybody - I think I may just try a few smaller batches and see which works best  !
Paul

[macmac]

Fresh chilli does vary so much in flavour and intensity, but then again so does bought chilli powder, according to type and age, so it is a case of test and see.

If you blittz fresh chilli to a puree, you will get a stronger overall flavour than if you put cut pieces into your chutney.
If you cook the chutney in the vinegar first, with the chilli in, and add the sugar after the veg are soft, you will get a more intense flavour, as the sugar seems to lock the flavour a little.
The quantity of sugar matters too, you will find that some relishes will "bear" a hotter chilli if there is more sugar in the mix.
For a sweet chilli mix that has a medium intensity, I add 25 grammes of Inferno chilli flesh to a total weight of 5kg of veg, vinegar and sugar. there will be about 1 kg of sugar within that. There are other strong flavours in it too, like root ginger and garlic. There will also be sweet veg in, like sweet red peppers and ripe tomato.
For a less sweet chutney, I add 7.5grammes of powdered chill to a total weight of about 5kg of veg, vinegar and sugar, with about 3/4 kg of sugar, and other spices, but with less sweet veg in, maybe more marrow for example.
I find that you need to taste the chutney by allowing a spoonful to cool on a cold plate, and only then adjust the spices, as chilli seems to me to taste more powerful in hot chutney than in cold.
Hope this helps.

Having "blitzed" scotch bonnet for a chilli relish I don't think I'll bother opening the jars  :o