Sweet Pepper And Chilli Chutney

Another great chutney for the winter 🙂

Sweet Pepper Chutney

You will need:

6 yellow peppers, roughly chopped
25 orange sweet peppers, roughly chopped
11 red chillies, roughly chopped, deseeded.
8 garlic cloves, peeled
600g can tomatoes (use 1 big and 1 half can)
600g golden caster sugar
400ml red wine vinegar
1 tsp ground ginger powder
1 tsp papprica powder
1 tsp chilli powder

8-10 190ml Jars
Jar decorations

Chop peppers, chillies, garlic then blend them in food processor. Pour the mix and large sauce pan and add can tomatoes, sugar, red wine vinegar and spices, bring it to boil. Skim off any scum that comes to the surface, on a low heat cook for about 1 – 1,5 hour. When jam becomes thick start stirring so it doesnt burn. Take it of the heat, transfer to sterilised jars, then leave to cool upside down, covering your jars with the blanket. When the jars cold turn them back around and keep in dark cool place for 3- 6 months, refrigerate once opened.

Enjoy :-)

Sweet Pepper Chutney 1

Sweet Pepper Chutney 2

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