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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys red pepper and chilli chutney, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we must 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 cook that.

The ingredients needed to make Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:
  1. Get olive oil
  2. Prepare onions, finely sliced
  3. Prepare medium tomatoes, chopped
  4. Get red chillies, deseeded if desired, finely chopped
  5. Take dark brown sugar
  6. Take apple cider vinegar
  7. Make ready salt
  8. Take red bell peppers, deseeded and quartered
Instructions to make Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:
  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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