How to Prepare Favorite Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys red pepper and chilli chutney, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. 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 fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 2 onions, finely sliced
3. Prepare 4 medium tomatoes, chopped
4. Make ready 4 red chillies, deseeded if desired, finely chopped
5. Take 120 grams dark brown sugar
6. Make ready 120 ml apple cider vinegar
7. Take 1/2 tsp salt
8. Get 4 red bell peppers, deseeded and quartered

Steps 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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