Red Pepper Chutney

5 Aug

This is my second try at making a chutney( after my complete disaster the first time!) I found the recipe in one of my favorite Irish food magazines and although the recipe sounded pretty good I did tweak the flavors slightly to my liking. I was very nervous making it because my previous experience at chutney making was so bad but I wasted all that worry! This recipe is a bit time consuming( So don’t start it late at night like I did… Bad idea!) but it was extremely straight forward and the end result is absolutely scrumptious!

This is definitely a multi tasker chutney. I have used it on loads of stuff from yummy homemade bread and some mature cheddar to a nice beefy burger. It is so versatile. I definitely recommend any first time chutney makers to try this and you won’t be disappointed. If you have any questions or comments please don’t hesitate to leave them down below. Happy chutney making! 😀

Red Pepper Chutney

60ml olive oil

225g onion, finely chopped

450g ripe red peppers, deseeded and finely chopped

1/2tsp salt

3/4tsp allspice, more or less depending on taste

1/2tsp nutmeg

450g tomatoes, chopped

125g raisins

2-3 garlic cloves, minced/ finely chopped

225g light brown sugar

150ml white wine vinegar

  • Heat the olive oil in a large pot over a low heat. Fry the onions for 3-4mins until softened.
  • Mix in the peppers, salt allspice and nutmeg and cook for a further 6-8mins.
  • Add the tomatoes, raisins, garlic, sugar and vinegar. Bring to the boil then simmer over a low heat for about 1hr 30mins or until thickened.
  • Pour into sterilized jars( see note below) when both the chutney and the jars are hot and leave to cool completely upside down to seal the jars. Then store in a cool, dry place or the fridge once opened.

Note: To sterilize the jars wash in hot, soapy water then dry in an oven preheated to 150ºc/ 300ºf for 10mins. Be careful as the glass of the jars can become extremely hot.

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