Place water in a large mixing bowl and add sugar, yeast and salt.
When mixture has started to bubble, add the flour, chili powder, oil, egg and chutney.
Mix with a large metal spoon and then use fingers to combine to a dough.
Mix and knead really well.
Do not add very much flour during kneading as this will spoil the results.
Knead until smooth and sticky.
Place dough in a well-greased large bowl and cover, allowing to rise for about two hours until doubled in volume.
Punch down and knead lightly then form into the desired shape.
Transfer to a greased round baking tray, dusted with cornmeal.
Cover loosely and allow to rise for at least one more hour.
Brush with egg wash and bake at 350°F or 180°C for 30-35 minutes until browned and interior is fully-baked.