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Archive for October 23rd, 2009

This red pepper chutney is a sweet and sour relish which can served at dinner with sausages or home-made burgers, or at lunch time with cheese or cold meat and crusty bread.  It can be made at any time of year as the ingredients are easy to find, although it is good idea to make a quantity in the Autumn when there are plenty of apples available.

The recipe comes from a great little book I bought many years ago called A Pocket Book on Pickles & Preserves: techniques, hints & recipes by Olive Odell, which I always turn to first when hunting for a pickle or preserve recipe.

100_8175 Red Pepper Chutney

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Red Pepper Chutney
(Makes 2-3 x 1lb jars)

4 red peppers, seeded and finely chopped
750g/1½lb apples, peeled, cored & sliced
225g/8ozs onions, peeled and finely chopped
300ml/½pt spiced vinegar
100g/4ozs sugar
1 clove garlic, optional

1.   Pour boiling water over the peppers, leave for 1 minute and then drain.

2.   Place drained peppers in a pan with the apples, onions and garlic and cook gently until tender.

3.  Stir in the vinegar and sugar and continue to cook until thick, stirring occasionally.

4.  Wash the jars well and sterilise.  I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water.  I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on.  Pot the mixture into the warm jars and seal.

5.  Store for 4-6 weeks before serving.

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