Onion and Chilli Chutney
- Serves:
- 30
- Ready in:
- 60 mins +
Ingredients
- 2 tbsp olive oil
- 3 large red British Onions (about 500g in total) roughly chopped
- 1 red pepper, cored, deseeded and diced
- 1-2 large mild red chillies, to taste, deseeded and finely chopped
- 8 plum tomatoes (about 500g in total) roughly chopped
- 150g caster sugar
- 150ml red wine vinegar
- 1 large bay leaf
- salt and freshly ground black pepper
Method
- 1
Heat the oil in a large saucepan, add the onions and fry gently for five minutes until they are beginning to soften.
- 2
Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
- 3
Spoon the chutney into warmed, sterilised jars, smooth the tops level and cover with a waxed disc, then a screw top or clip on lid. Leave to cool, then keep up to two months in a cool cupboard or, once opened, in the fridge.
Onion and Chilli Chutney was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 tbsp olive oil
- 3 large red British Onions (about 500g in total) roughly chopped
- 1 red pepper, cored, deseeded and diced
- 1-2 large mild red chillies, to taste, deseeded and finely chopped
- 8 plum tomatoes (about 500g in total) roughly chopped
- 150g caster sugar
- 150ml red wine vinegar
- 1 large bay leaf
- salt and freshly ground black pepper
- 1
Heat the oil in a large saucepan, add the onions and fry gently for five minutes until they are beginning to soften.
- 2
Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
- 3
Spoon the chutney into warmed, sterilised jars, smooth the tops level and cover with a waxed disc, then a screw top or clip on lid. Leave to cool, then keep up to two months in a cool cupboard or, once opened, in the fridge.
Onion and Chilli Chutney was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
