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

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

Source : Fry The Onions In The Oil Over A Medium Heat For 5 Minutes Or Until Softened Stirring Oftenstir In The Tomatoes Chillies Sugar Vinegar And Salt And ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 7, 2026

Step:

  1. Fry the onions in the oil over a medium heat for 5 minutes or until softened, stirring often

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 1 photo

  2. Stir in the tomatoes, chillies, sugar, vinegar and salt and bring to the boil

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 2 photo

  3. Reduce the heat down to a simmer and cover for 15 minutes, stirring occasionally

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 3 photo

  4. Meanwhile line a baking tray with foil and place the pepper quarters skin up on it

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 4 photo

  5. Put under a high heat grill / broiler for 5 minutes or until the skin blackens

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 5 photo

  6. Put the peppers in a ziplock bag or a tupperware container to steam for 5 minutes. The skins should easily peel off now

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 6 photo

  7. Finely slice them and add them to the pan

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 7 photo

  8. Cook uncovered for 45 minutes or until the chutney has reduced and thickened

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 8 photo

  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

    Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF recipe step 9 photo

  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

Ingredients

  1. 2 tbsp olive oil
  2. 2 onions, finely sliced
  3. 4 medium tomatoes, chopped
  4. 4 red chillies, deseeded if desired, finely chopped
  5. 120 grams dark brown sugar
  6. 120 ml apple cider vinegar
  7. 1/2 tsp salt
  8. 4 red bell peppers, deseeded and quartered

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