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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive 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 bit unique. 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 in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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. Take olive oil
  2. Get onions, finely sliced
  3. Prepare medium tomatoes, chopped
  4. Prepare red chillies, deseeded if desired, finely chopped
  5. Take dark brown sugar
  6. Get apple cider vinegar
  7. Prepare salt
  8. Make ready 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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