The chilli is the most fundamental ingredient of Indian cuisine. Apart from combining the chilli with many other exquisite spices and herbs to season meat and vegetable dishes, it has achieved a unique role in enhancing the flavour of Indian dishes through its use in a variety of chutneys.

We at Chilli Chutney have spent years researching some of the most distinctive and authentic chutneys to grace the flavour of Indian food and are proud to bring to you not only the very best in delicately flavoured dishes but also two of the most original of Chilli Chutneys:

1. Laal Chutney made from succulent fresh cloves of garlic and crushed red chillies
2. Hari Chutney made from fresh coriander leaves, fragrant mint leaves and ripe green chillies

We have formulated these chutneys for your delight into varying degrees of heat. They are provided by our Head Chef, with our compliments, for you to enjoy with his culinary creations.

Some Facts about Chillies

Why are chillies hot?

The heat comes from the oil called capsaicin, found mostly in the seeds and the 'ribs' of chilli peppers. Capsaicin acts on the nerves of the tongue and skin and gives us a sensation of heat.

How do I get rid of the burning feeling?

If you burn your mouth with chilli, drinking water will do no good because capsaicin is not soluble in water. Fat will do the trick - and that means drinking milk, eating yoghurt, ice cream or even peanut butter.

Are chillies good for you?

The heat reaction to chillies is said to have a psychologically beneficial effect and nutritionally chillies contain lots of vitamin A, B and C, as well as magnesium, iron, thiamine, riboflavin and niacin.

How is chilli hotness compared?

Chilli hotness is measured in Scoville units, a test developed in 1912 by Wilbur L. Scoville, using a high-pressure liquid chromatography machine.

What is the hottest chilli in the world?

The title holder for 'World Hottest Chilli', is the naga jolokia (capsicum frutescens) found in Tezpur in the north-eastern Indian state of Assam. When tested, the Tezpur chilli was nearly 50 % more pungent than the red savina habanero from Mexico, registering a blistering 855,000 Scoville units.