Converting fresh chillies to powder.

I have a recipe for Tomato Relish that states use 12 chillies or sub for powder. Would anyone know how much powder to use!

It depends very much on what kind of chillies and chilli powder are intended.I'd err on the side of caution and use 4 tsp of chilli flakes, or 3 tsp of chilli powder, which is hotter.

the recipe said 12 chillies so I am thinking red but I will be usong Greggs chilli powder. thank you

use 1/2 tsp, then taste.

I apcptriaee you taking to time to contribute That's very helpful.

Meaning MY Mum's best recipe? Well, as a gaenrel rule, the woman can't cook but she did get a few things right. Here is my favorite meal from childhood:Wyoming Beef Supper (guess where I grew up! )Ing:2 lbs. stew meat, cut into bite-sized pieces1 lg. onion, diced1 c. water4-5 lg. potatoes, thinly sliced1 can cream of mushroom soup1 c. sour cream (1 8-oz tub)1 1/4 c. milk1 tsp. saltPepper to tasteflour1 c. shredded cheddar cheese1 1/2 c. crushed Wheaties (you can also use crushed potato chips, bread crumbs here)Toss meat in flour. Cook meat and onion until brown. Add water and heat to boiling. Decrease heat; simmer for 1 hour. Preheat oven to 350 degrees. Pour meat mixture into ungreased 9 x 13 pan. Stir potato slices, soup, sour cream, milk, salt, and pepper together and pour over potatoes.Bake uncovered for 1 1/2 hours. Sprinkle crushed topping and cheese over potatoes. Heat until cheese is melted and topping is browned.

I have never made this dish ..probably because I don't reislh fruits added in the food...even the Kashmiri pulao has pineapple in it.I think I should give it a try..the colour of your fried rice looks so inviting...the taste must be equally good too.