Chilli Chutney (Hot Sweet Sour) By Michael Paddock

Updated: Apr 30

Ok so here is the recipe. If you like heat as I do then follow the recipe exactly and it will similar to a vindaloo heat. If you can only take madras heat then use only 1 naga. Do not try to substitute the pomegranate molasses it's essential to this recipe.


1 red onion peeled and quartered,

1 bell pepper seeded and chopped,

100g fresh red chilli chopped,

2 nagas chopped,

Handful of fresh flat leaf parsley,

2 garlic cloves,


Place all into a blender and blitz until minced finely.



Add olive oil into a pan then pour paste in and sautee for 10 minutes. Add in juice of 1 lemon, 1 teaspoon mint sauce, 2 tablespoons pomegranate molasses, Salt, pepper and 4 tablespoons red wine vinegar and simmer for 5 minutes. Turn off heat and allow to cool.

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