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Vickys Red Pepper And Chilli Chutney, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Red Pepper and Chilli Chutney, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 2
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Prepare the ingredients before making Vickys Red Pepper and Chilli Chutney, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Red Pepper and Chilli Chutney, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Red Pepper and Chilli Chutney, Gluten, Dairy, Egg & Soy-Free

  • 2 tbsp olive oil
  • 2 onions, finely sliced
  • 4 medium tomatoes, chopped
  • 4 red chillies, deseeded if desired, finely chopped
  • 120 grams dark brown sugar
  • 120 ml apple cider vinegar
  • 1/2 tsp salt
  • 4 red bell peppers, deseeded and quartered

How to Make Vickys Red Pepper and Chilli Chutney, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Vickys Red Pepper and Chilli Chutney, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Fry the onions in the oil over a medium heat for 5 minutes or until softened, stirring often
  • Step 2
  • Stir in the tomatoes, chillies, sugar, vinegar and salt and bring to the boil
  • Step 3
  • Reduce the heat down to a simmer and cover for 15 minutes, stirring occasionally
  • Step 4
  • Meanwhile line a baking tray with foil and place the pepper quarters skin up on it
  • Step 5
  • Put under a high heat grill / broiler for 5 minutes or until the skin blackens
  • Step 6
  • Put the peppers in a ziplock bag or a tupperware container to steam for 5 minutes. The skins should easily peel off now
  • Step 7
  • Finely slice them and add them to the pan
  • Step 8
  • Cook uncovered for 45 minutes or until the chutney has reduced and thickened
  • Step 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
  • Step 10
  • Let cool then store in a dark place and use within 3 months
  • Step 11
  • Makes around 2lbs so serving size is by pound / per lb jar
Vickys Red Pepper and Chilli Chutney, Gluten, Dairy, Egg & Soy-Free Reviews

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