This lovely chutney is easy to make and a delicious combination of sweet red pepper and spicy chillies. Leave some of the chilli seeds in for extra heat if you wish. A very tasty accompaniment to cheese or meat. Makes about 3 large jars or several small!
- 8-10 fresh red chillies
- 8 red peppers
- Olive oil
- 2 medium red onions, peeled and finely chopped
- 1 sprig of fresh rosemary, leaves picked and chopped
- 2 bay leaves
- 1 stick cinnamon (about 5cm)
- Salt and freshly ground black pepper
- 100g brown sugar
- 150ml balsamic vinegar
Blacken your chillies and red peppers in a griddle pan or under a hot grill. Remove and place in a bowl covered with cling film to cool.
Once cool, remove skins, stalks and seeds and blend in a food processor. Set aside.
Saute the onions, rosemary, bay leaves and cinnamon slowly in a pan until onions are caramelised (at least 20 minutes).
Add the pepper and chilli mixture to the onions, along with the brown sugar and vinegar. Combine well and continue cooking until the liquid evaporates and you’re left with a sticky chutney. Remove bay leaves and cinnamon. Season well to taste.
Put into sterilised jars and leave to cool. Store in a cool, dark place. If in jars, they should last for a couple of months.
Adapted from Jamie Oliver.