Jamie’s Cheeky Chilli Pepper Chutney
Photo by David Loftus/Recipe from Jamie at Home
8-10 fresh red chillies
8 ripe red peppers
2 medium red onions, peeled and chopped
1 sprig fresh rosemary, leaves picked and chopped
2 bay leaves
1 x 5 cm stick cinnamon
freshly ground black pepper
100 g brown sugar
150 ml balsamic vinegar
This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies, giving the chutney a lovely warmth. It’s fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go. PS You might want to wear a pair of household gloves when peeling and chopping the chillies or you’ll know about it if you rub your eyes afterwards!
If you want your chutney to last for a while, make sure you have some small sterilised jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with cling film. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.
When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.
Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.
Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilised jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilised jars, the chutney should keep for a couple of months.
Nutritional Information Amount per serving:
Of an adult’s reference intake
Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty at www.jamieoliver.com to inspire you. For more info on how we classify our lifestyle recipes please read their special diets fact sheet, or or for more information on how to plan your meals please see their special diets guidance.
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