Red pepper chutney
Red pepper chutney is a homemade preserve made using sweet red peppers which is suitable for long storage. It is perfect for adding to sandwiches, wraps, salads or to serve with a cheeseboard. It also makes a useful homemade gift.
Ingredients
- 1½ kilograms red peppers
- 250 grams sugar
- 3 teaspoons salt
- 300 millilitres wine vinegar
- 1 teaspoon ground allspice
- ½ teaspoon ground fennel
- 1 tablespoon olive oil
Instructions
- Cut the peppers into pieces and place in a large pan. Discard the stalks and seeds.
- Cook in olive oil until soft (about 10 minutes).
- Add the salt, sugar, spices and wine vinegar and stir.
- Bring to the boil and then cook until the peppers are soft and the liquid has reduced. Mash any whole pieces of pepper with a potato masher to break them up and create a pulp.
- Sterilise 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.
- Spoon the chutney into the jars, fill to just below the tops, making sure there are no voids. Fit the lids.
- Store for at least 8 weeks before using.
Nutrition
Serving: 10mlCalories: 21kcalCarbohydrates: 5gProtein: 0.2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 96mgPotassium: 44mgFiber: 0.4gSugar: 4gVitamin A: 626IUVitamin C: 26mgCalcium: 2mgIron: 0.1mg
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