Super Easy Red Pepper Chutney

This is the easiest recipe for red pepper chutney that is perfect on sandwiches and wraps, with BBQ and alongside so many dishes.

Why you’ll love this recipe

• This red pepper chutney recipe is super easy to make
• Making your own chutney is fun and you can swap around flavours to suit yourself
• If you are using up a glut of peppers or get some reduced in supermarket this is a super economical recipe.
• The taste, homemade red pepper chutney is always better than store-bought!

I have made lots of chutneys on this blog, from my beginners basic tomato chutney to more unusual ones like my spiced apricot chutney with almonds. Check out my entire Chutneys and Relishes section for a whole host of ideas.

But a good simple red pepper chutney is always in my larder as it goes well with so many things.

Ingredients for red pepper chutney

There aren’t that many ingredients in this simple pepper chutney recipe, it is basically the veg and a combination of spices, sugar and vinegar.

Peppers – I’m using red peppers in this chutney recipe, they are sweet and tangy at the same time.

Onions – red onions are my first choice here but if I don’t have any red onions to hand then I just use the standard brown onions.

Spices – chutney derives a whole lot of its fabulous flavour from the spices you put in there. In this case I’m using chilli, mustard seeds, garlic, cloves, ginger, coriander and turmeric. If you are not a fan of any of these then just omit it.

Vinegar – Cider vinegar is what I;m using for my simple red pepper chutney. If you don’t have cider vinegar then a white wine vinegar will do. Avoid malt vinegar as it is too strong and would overpower your chutney.

Sugar – I am using light brown sugar here as I like the light caramel style flavour this adds to my chutney. A dark brown sugar would overpower it. If you only have white sugar just use that instead.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make red pepper chutney

First things first, to get the very best flavour out of your red peppers it is best to roast them first. This makes removing the skin a hell of a lot easier and more importantly adds real depth of flavour and sweetness to your peppers.

Simply place your peppers in a roasting tray and pop into the oven for about 40 minutes. Then cover with a tea towel till cool enough to handle and peel off the skins, remove stalks and seeds and roughly chop.

While the peppers are doing their thing you can be preparing the rest of the chutney recipe. Chop your onions and saute them in a little olive oil along with the garlic and all those lovely aromatic spices. The kitchen will now smell amazing!

Cook this onion and spice mix for about 5 minutes then add in your roasted and prepared red peppers and stir them through along with the sultanas, vinegar and sugar.

Cook your chutney for about 40 minutes till it is thick and shiny.

Chutney is much easier to make than jam as there is no magic setting point. It thickens beautifully as it cooks.

How do you know when your chutney is ready?

When your chutney is ready you will be able to drag your wooden spoon along the bottom of the pan and it will leave a clear trail and not fill in with chutney right away.

Check out the photo above where you can see the path my spoon has made on the bottom of the pan.

Read this page if you need more information on how to make chutney.

Now you just have to carefully ladle your hot chutney into sterilised jars and pop on the lids.

How long does this chutney take to mature?

Chutneys can taste rather sharp at first with the vinegar in there so we leave them to mature and mellow for a while.

I leave my red pepper chutney to mature for two weeks before using it.

How much does this recipe make?

I got two big 300ml jars of red pepper chutney from this recipe. Want more? Then simply double up the recipe to suit how many peppers you have to deal with.

How long will this keep?

Youe red pepper chutney will keep in a cool cupboard for up to 6 months. Once opened store it in the fridge and use within a month.

Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.

How to serve red pepper chutney

Oh there are so many great ways to serve this easy red pepper chutney. I love it slathered onto a ham and salad sandwich as shown here in my photo, yummm!

Add some chutney to your ploughman’s lunch or to a charcuterie sharing platter.

This red pepper chutney just loves cheddar cheese so add some to your cheese board or to a grilled cheese sandwich.

With a curry of course or added to gravy and sauces to add more depth of flavour.

And of course this red pepper chutney is just perfect with BBQ, think burgers, bangers and more!

Looking for more recipes for peppers? Then check these out before you go;

Roasted red peppers preserved in oil

Stuffed peppers puttanesca with feta

Roasted paprika peppers in olive oil

Greek-style vegetarian stuffed peppers

Roasted red pepper pesto

Hot and spicy red pepper marmalade

Roasted red pepper soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.