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





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

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

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, vickys red pepper and chilli chutney, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is one of the most popular of current trending foods in the world. It's simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook vickys red pepper and chilli chutney, gf df ef sf nf using 8 ingredients and 11 steps. Here is how you can achieve that.

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

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





Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF step by step:

  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.

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