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Recommendation to Serving Tasty Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

Hoping to eat Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF a best restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with clear instructions on producing a Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to vickys red pepper and chilli chutney, gf df ef sf nf recipe. You can have vickys red pepper and chilli chutney, gf df ef sf nf using 8 ingredients and 11 steps. Here is how you do it.

To cook an extraordinary Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF, here are the components required:

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

After preparing the components, next you are ready to make your 5-star Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF by following the instructions on this section:

  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.

Vickys Mulligatawny Soup, GF DF EF SF NF instructions. Add the curry powder and stir in. Gradually add the stock and bring to the boil. Add the chutney, tomato puree and sultanas. Turn down to a low simmer.

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

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