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Easy Red Pepper Chutney
Super easy red pepper chutney recipe packed with flavour and perfect for sandwiches, BBQ, curries, roasts and so much more.
Ingredients
- 700 g red peppers
- 2 red onions diced
- 2 cloves garlic minced
- 1 tsp mustard seeds crushed
- 1 tsp coriander seeds crushed
- 6 cloves crushed
- 1/2 tsp ginger
- 1/2 tsp turmeric
- 1/2 tsp chilli flakes
- 50 g sultanas
- 200 ml cider vinegar
- 200 g light brown sugar
Instructions
- roast the peppers in a high oven for 40 minutes then cover with a tea towel till cool enough to remove skins, stalks and seeds and roughly chop
- Saute the onions and spices in a tablespoon of olive oil adding the garlic after 2 minutes and cook for 5 minutes
- Add the peppers, sultanas, sugar and vinegar and stir well to combine
- Let your chutney cook for about 40 minutes till your wooden spoon leaves a clear trail on bottom of pan when dragged across it.
- Carefully ladle into sterilised jars, pop on lids and set aside to mature for 2 weeks before using
Video
Notes
This recipe for red pepper chutney makes approximately 2 x 300ml jars.
Your chutney will keep for up to 6 months in a cool cupboard. Once opened store in the fridge and use within a month.
Nutrition
Calories: 32kcalCarbohydrates: 8gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 68mgFiber: 1gSugar: 7gVitamin A: 556IUVitamin C: 23mgCalcium: 9mgIron: 0.2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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