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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys red pepper and chilli chutney, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Take 2 tbsp olive oil
  2. Get 2 onions, finely sliced
  3. Prepare 4 medium tomatoes, chopped
  4. Prepare 4 red chillies, deseeded if desired, finely chopped
  5. Make ready 120 grams dark brown sugar
  6. Prepare 120 ml apple cider vinegar
  7. Prepare 1/2 tsp salt
  8. Take 4 red bell peppers, deseeded and quartered
Steps 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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