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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 2 tbsp vegetable oil
- 1 2/3 lb onions, peeled and diced
- 1 lb red bell peppers, deseeded and diced
- 5 1/2 tbsp granulated or brown sugar
- 6 tbsp vinegar
- 1 cup dry white wine
- 1 tsp paprika
- 2-3 tbsp pickled green peppercorns
Method
- Heat the oil in a large pan. Add the onion and pepper and saute over medium heat for 5 mins. Stir in the sugar, 2-3 tsp salt, vinegar, wine and paprika. Bring to a boil, cover and simmer for 1 hour. About 10 mins before the end of cooking time, remove the lid and let the chutney reduce so that there is no excess liquid. Stir in the pickled green peppercorns.
- Pour into 4 sterilized jelly jars, cool then cover and seal tightly. Use within 3 months.
