3 fresh red chillies
2 ripe red peppers
1/2 medium red onion, peeled and chopped
sea salt and freshly ground black pepper
50g brown sugar
4 tablespoons of balsamic vinegar
You can double this to make a large jar or add more peppers if you prefer it sweet.
If you want your chutney to last for a while, make sure you have a small sterilized jar ready to go. I just got a jar and filled it with boiling water, emptied it and put the finished jam in.
Place your chillies and peppers under a hot grill, turning them now and then until blackened. Put the peppers and chillies into a bowl and cover with clingfilm. By the time they're cool enough to handle, you'll be able to peel the skin off easily.
Remove the skin and seeds and chop finely by hand or in a processor.
Heat a saucepan and pour in a splash of olive oil. Add the onions and season. Cook very slowly for about 20 minutes.
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.
Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.
I used my chutney to add flavour to my portobello mushroom & halloumi burger. I simply cooked the cheese and mushrooms in a griddle pan for around 20 minutes, turning half way through and served them in a soft bun with some rocket. I added some lemon juice and crushed garlic to my mayonnaise with a dash of paprika on the top to dip my chips in. I loved this burger and the chutney had just the right amount of heat for me but I'm not sure Martyn (a committed carnivore) was entirely sold on a meat free burger.
Are you a keen preserver? What should this jam/preserve novice try next?