Easiest Way to Make Tasty Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. Great recipe for Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. You can of course use however many and whatever type of chilli peppers you like or leave them out completely. Whatever you decide you'll end up with a delicious chutney that just begs to be paired with chicken, fish or pork,.

Hubby came home with a couple of pheasants the other night and I wasn't really sure what to do with them. Even the kids liked it, I was quite surprised! Great recipe for Vickys Slow-Cook Vegetable Chilli, GF DF EF SF NF. You can cook Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF using 8 ingredients and 11 steps. Here is how you achieve that.

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

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

A great recipe to warm you up on a cold evening!. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. This chutney recipe uses dry red chillies and combines its hotness with garlic to take its flavor profile to the next level. To make chilli garlic chutney, soak the kashmiri red chillies in hot water in a deep bowl for ½ an hour.; Drain, remove the stems.

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

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.

Combine the kashmiri chillies, garlic, salt and ¼ cup of water in the mixer and blend till smooth. Store the chilli garlic chutney in an air-tight container and refrigerate. It's of Nori seaweed for topping (optional). Put crushed red pepper and sesame oil in a pan and turn on the low heat. red chilli garlic chutney for chaat with step by step photo recipe. red garlic chutney is hot and spicy chutney specifically for indian street foods. this spicy condiment is prepared from garlic cloves and red chillies. combination of green chutney and red garlic chutney would enhance any indian chaat recipes. lasun chutney recipe is a must especially for vada pava and.