Recipe: Tasty Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. Great recipe for Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. You can of course use however many and whatever type of chilli peppers you like or leave them out completely. Whatever you decide you'll end up with a delicious chutney that just begs to be paired with chicken, fish or pork,.

Even the kids liked it, I was quite surprised! You can spice this up or down according to your personal taste but jerk is meant to be HOT! Great served with a cool mango salsa (try my mango & peach one previously listed!) Great recipe for Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF. You can have Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

1. You need 2 tbsp of olive oil.
2. You need 2 of onions, finely sliced.
3. It's 4 of medium tomatoes, chopped.
4. Prepare 4 of red chillies, deseeded if desired, finely chopped.
5. It's 120 grams of dark brown sugar.
6. It's 120 ml of apple cider vinegar.
7. Prepare 1/2 tsp of salt.
8. You need 4 of red bell peppers, deseeded and quartered.

This recipe is really just a quicker stove top version of my oven paprika pork recipe. I've swapped the mushrooms and celery out for roasted peppers and the dish takes a third of the time to finish up, no compromise on the. Put the potatoes in a large saucepan and cover with water. Bring to the boil on high.

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF instructions

1. Fry the onions in the oil over a medium heat for 5 minutes or until softened, stirring often.
2. Stir in the tomatoes, chillies, sugar, vinegar and salt and bring to the boil.
3. Reduce the heat down to a simmer and cover for 15 minutes, stirring occasionally.
4. Meanwhile line a baking tray with foil and place the pepper quarters skin up on it.
5. Put under a high heat grill / broiler for 5 minutes or until the skin blackens.
6. Put the peppers in a ziplock bag or a tupperware container to steam for 5 minutes. The skins should easily peel off now.
7. Finely slice them and add them to the pan.
8. Cook uncovered for 45 minutes or until the chutney has reduced and thickened.
9. Spoon into hot sterilized jars and screw the lids on. To sterilize your jars, wash them in hot, soapy water, dry them well then put them in the oven preheated to gas 1 / 140C / 275°F for 10 minutes.
10. Let cool then store in a dark place and use within 3 months.
11. Makes around 2lbs so serving size is by pound / per lb jar.

I never understood the aversion to fruit cake. If your family prefers a milder meal, forgo the jalapeño. See more ideas about Food, Gluten free fish sticks, Ethnic recipes. See more ideas about Food, Fermented foods and Real food recipes. This is what happens when BBQ sauce takes a vacay The tropical ingredients in this sauce suggest serving it with Caribbean-style barbecue.

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