chilli recipe

A delicious hot relish to serve with grilled or barbecued meats and fish.

Sweetcorn and chilli relish

sweetcorn cobs

onion, sliced as finely as possible

red chillies, deseeded and chopped (optional)

coriander seeds, crushed

lime

caster sugar

rice vinegar vinegar

salt

tsp cornflour

Shuck the kernels off the cobs (this is most easily done by standing each cob upright in a large bowl and running a knife down it, mowing the corn as you go). Cook the corn in plenty of boiling, salted water for about 2 minutes and drain well.

In a saucepan, mix the onion, chillies, if using, coriander seeds, lime zest and juice, sugar, vinegar and salt. Bring to the boil and simmer hard for about 5 minutes. Reduce the heat, add the sweetcorn and simmer gently for 20 minutes.

Mix the cornflour with 4 tablespoons water to make a paste. Add this to the sweetcorn mixture and bring the heat back up to a simmer for about 5 minutes or until the sauce has thickened. Transfer to a sterilised jar and cool. You can either eat it immediately or keep in a cool place for up to 3 months.

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Black bean chilli

olive oil

garlic cloves, finely chopped

onions,

tbsp sweet pimenton (Spanish paprika)

tbsp cumin

tbsp cider vinegar

brown sugar

tomatoes

cream

In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.

Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Grilling the vegetables – plus the addition of some dark chocolate and a spoonful of chipotle paste – is the secret to adding that extra oomph to this chilli.

Smoky Aubergine & Red Pepper Chilli

Aubergines

Mixed Peppers

Red Onions

Garlic Cloves

Tsp Ground Cumin

Tsp Dried Oregano

Tbsp Chipotle Paste, Plus Extra To Serve

Tins of Kidney Beans

Squares of Dark Chocolate

Limes

Bunch of Fresh Coriander (25 grams)

Baguette

Tbsp Yoghurt

Slice the aubergine, pepper and 1½ red onions into medium-sized chunks. Spread out onto your largest baking tray. Drizzle liberally with olive oil and add some salt and black pepper to season. Cook under the hot grill for 15 mins, tossing the veg every 5 mins, until collapsed and blackened in places.

Meanwhile finely chop all the garlic cloves. Scrape two-thirds into a small bowl to be used later. Get a large saucepan over a medium heat and drizzle in a little oil. Add the remaining garlic, fry for 30 seconds and then spoon in the cumin and oregano. Cook for 30 seconds more. Add the chipotle paste and tip in the chopped tomatoes.

Drain the kidney beans and add to the pan. Refill one of the cans halfway with water. Pour that in too. Bring to the boil and season with salt and black pepper. Add the grilled veg and the chocolate to the pan. Give everything a good mix then leave the chilli to simmer away for 20 mins.

Thinly slice the remaining onion half and scrape into a small bowl. Cut one lime in half and squeeze in the juice. Season and scrunch with your hands as this will help the onion quick-pickle. Set aside.

Finely chop most of the coriander and add to the bowl of chopped garlic. Pour in 4 tbsp of olive oil. Slice the baguette on a diagonal, lay the bread onto a baking tray and spoon over the garlic oil. Bake in the oven for 10 mins until crisp and golden.

Who doesn't love mini sausage rolls at a party? These versions are delicious for grown-up entertaining.

Chilli lamb mini sausage rolls

brown onion, finely chopped

garlic cloves, crushed

5.00 gm ground cumin

tsp coriander

tsp dried chilli flakes

6.25 gm sweet paprika

lamb mince

breadcrumbs

eggs, lightly beaten

65.00 gm hot chilli sauce

puff pastry, partially thawed, halved

18.00 gm sesame seeds

tomato sauce

Step 1

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

Step 2

Heat oil in frying pan over medium heat. Add onion and garlic. Cook, stirring, for 4 minutes or until onion has softened. Add cumin, coriander, chilli flakes, salt and 2 teaspoons paprika. Cook, stirring, for 1 minute or until fragrant. Transfer to a large heatproof bowl. Set aside to cool for 10 minutes.

Step 3

Add mince, breadcrumbs, half the egg and 1 tablespoon chilli sauce to onion mixture. Mix until combined. Shape 1/2 cup mince mixture into a sausage shape. Place along 1 long side of 1 pastry half. Brush opposite edge with a little of the remaining egg. Roll up pastry, starting from mince side, to enclose filling. Cut into 4 pieces. Place, seam-side down, on prepared trays. Repeat with remaining mince mixture, pastry and egg to make 24 rolls.

Step 4

Combine sesame seeds and remaining paprika in a small bowl. Brush pastry tops with remaining egg. Sprinkle with sesame mixture. Bake for 25 to 30 minutes, swapping trays halfway through cooking time, or until golden and puffed. Stand for 5 minutes.

Step 5

Meanwhile combine tomato sauce and remaining chilli sauce in a small bowl. Serve sausage rolls with sauce.

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Sweetcorn and chilli relish

Black bean chilli

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Top 4 chilli recipe recipes from across the web

The most viewed chilli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweetcorn and chilli relish

Black bean chilli

Smoky Aubergine & Red Pepper Chilli

Chilli lamb mini sausage rolls

The most viewed chilli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine