Monday, August 31, 2009

Spicy Red Peppers and Red Onion Chutney

This is a recipe I tried this weekend as it's high season for peppers here... I'm not sure of which kinds I bought, I think they were Red Gypsy and some other long spicier red one - will ask next week. Recipe adapted from Jamie Oliver

Spicy Red Peppers and Red Onion Chutney

2 red chilies - these were the spicy ones and I took out all the seeds and membrane need to ask the name of these
5 Red Gypsy peppers
1 large red onion
olive oil
sprig of fresh rosemary, couple bay leaves and stick of cinnamon
2/3 cup balsamic vinegar
2 tablespoons brown sugar

Finely chop onions and saute with some salt and olive oil for about 30 minutes. Then finely chop the peppers and add to the pot with the spices and herbs and cook about another 30 min. You want it to be pretty caramelized. Then add the vinegar and sugar and cook another 25 min. until thick. It doesn't make a ton, but I put one small container of it in the fridge and took another 1/2 pint jar that I sterilized and then put the hot chutney in and turned it upside down and that sealed it since it was so hot. I just had some on a slice of bread with some cambozola cheese - it's a little spicy - yummy!!

1 comment:

  1. Rebecca, Richard and I spent some quality time roasting a red pepper ala Rebecca so I can make some more pimiento cheese....YUMMY. My kitchen smells so good. I take my pimiento cheese to school every Monday and my crackers for lunch along with some fruit. You are a great inspiration.