HOT PEPPER CHUTNEY RECIPES
MARY BERRY'S CHRISTMAS CHUTNEY RECIPE - BBC GOOD FOOD
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Total Time 2 hours 30 minutes
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
MARY BERRY'S CHRISTMAS CHUTNEY RECIPE | BBC GOOD FOOD
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Total Time 2 hours 30 minutes
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
More about "hot pepper chutney recipes"
MANGO CHUTNEY RECIPE | BBC GOOD FOOD
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Condiment
Calories 35 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Condiment
Calories 35 calories per serving
- Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed.
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APPLE CHUTNEY RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category condiment
Reviews 4.6
Total Time 1 hours 15 minutes
Category condiment
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
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