Red pepper chutney

Red pepper chutney is an easy chutney recipe made using sweet red peppers and spices and is suitable for long storage. Add it to sandwiches, burgers or wraps or serve alongside a cheeseboard or charcuterie board. It also makes a useful homemade gift.

This chutney recipe couldn't be easier. There is no need to roast the peppers first nor remove the skins. Simply cook everything in one pan and then transfer to sterilised jars to store. The most difficult part is waiting for it to mature.

As this homemade condiment is made using vinegar, salt and sugar it will keep for several months or even years in sterilised jars.

You may also like to stock up your cupboard with other homemade preserves and condiments such as tomato chutney which is perfect for when you have a glut of tomatoes, caramelised red onion chutney which can be made all year round, spiced apricot chutney made using dried apricots, mixed fruit chutney made using a mixture of garden fruits, tomato and chilli chutney or pickled capers.

The quantities in this chutney recipe will make around 750 ml of chutney (about two jars).

Chutney ingredients

See the recipe card below for quantities of ingredients and detailed instructions.

• Red peppers - such as bell peppers. The peppers don't have to be perfect, if they are slightly old and soft they can still be used so long as they are not mouldy.
• Sugar - granulated sugar works well for this recipe but you can substitute Demerara or light muscovado.
• Salt - salt helps to preserve the chutney.
• Wine vinegar - you can use either white wine vinegar or red wine vinegar. Vinegar also helps to preserve the chutney.
• Ground spices - I have used a mixture of allspice and fennel but you can use other spices such as ginger, cinnamon, mixed spice or Chinese five spice.

How to prepare

Chop the peppers and cook in oil for a few minutes.

Add all the other chutney ingredients, stir, bring to the boil and then simmer until the peppers are soft and the liquid has reduced.

Prepare the jars while the chutney is cooking. Place clean jars with the lids removed on a tray in the oven at a low temperature for about 10 minutes. See how to select, clean and sterilise jars.

When the chutney is cooked, mash any remaining solid pieces of pepper with a potato masher to break them up and create a pulp.

Spoon the chutney into the sterilised jars and fit the lids. Clean the outsides of the jars and then add labels when the chutney has cooled.

How to use red pepper chutney

• Add to sandwich fillings for extra flavour.
• Serve as part of a cheeseboard or vegetarian charcuterie board.
• Use a a topping for burgers such as beetroot burgers, or for vegetarian sausages.
• Serve alongside nut roasts such as lentil nut roast, apricot nut roast, nut cutlets or these individual nut roasts.
• Serve as part of a salad.

Storage instructions

• Store the jars of chutney in a dark place away from direct sunlight such as in a cupboard.
• Leave the chutney for at least 8 weeks before using to allow the flavours to mature.
• While this chutney can be stored in the fridge it does not need to be refrigerated.

Other homemade chutney recipes