Having been left with a number of red chillies rather than see them go to waste I made a chilli chutney ready for those anticipated summer evenings sat in the garden with cheese and wine.

Very simple.

Ingredients- 14 red chillies, 10 garlic cloves, 1/2 tsp of cumin and 1/2 tsp of salt.

Split the chillies lengthways, toast them in a dry pan until they become fragrant and blister slightly. Add to a bowl of boiling water and leave for 30 minutes or so.

Strain the chillies leaving the leftover flavoured water. Add the rest of the ingredients and chillies to a blender and blitz until it’s nice a smooth.

Add some of the flavoured water to the chilli paste in a sterilised jar and leave until ready.

Recipe from Dan Toombs.