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

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys red pepper and chilli chutney, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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 it.

The ingredients needed to make Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:
  1. Take 2 tbsp olive oil
  2. Make ready 2 onions, finely sliced
  3. Get 4 medium tomatoes, chopped
  4. Take 4 red chillies, deseeded if desired, finely chopped
  5. Get 120 grams dark brown sugar
  6. Make ready 120 ml apple cider vinegar
  7. Get 1/2 tsp salt
  8. Prepare 4 red bell peppers, deseeded and quartered

Capsicum chutney or bell pepper chutney is a condiment that goes well with breakfasts & snacks. Add red chilli and curry leaves. Switch off, add hing and pour it over the capsicum chutney. You can also make this capsicum chutney like a pachadi or thogayal.

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

This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa. I peel the garlic and small onions / Indian shallots at night itself and store in the refrigerator so making the chutney in the morning is a breeze. Roasted Red Pepper Chicken with Almonds and Cilantro Paleo, GF, DF & a Giveaway! Easy to make and fit for a crowd.

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