How to Make Quick Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys red pepper and chilli chutney, gf df ef sf nf. It is one of my favorites. For mine, I will 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 well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:

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

Instructions 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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