Recipe of Any-night-of-the-week Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. Great recipe for Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. You can of course use however many and whatever type of chilli peppers you like or leave them out completely. Whatever you decide you'll end up with a delicious chutney that just begs to be paired with chicken, fish or pork,.

Vickys Slow-Cook Vegetable Chilli, GF DF EF SF NF instructions. Here is how you can achieve that. Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF step by step.

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Great recipe for Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. You can of course use however many and whatever type of chilli peppers you like or leave them out completely. Whatever you decide you'll end up with a delicious chutney that just begs to be paired with chicken, fish or pork,.

To begin with this recipe, we have to prepare a few components. You can have vickys red pepper and chilli chutney, gf df ef sf nf using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:

1. {Prepare of olive oil.
2. {Make ready of onions, finely sliced.
3. {Take of medium tomatoes, chopped.
4. {Prepare of red chillies, deseeded if desired, finely chopped.
5. {Make ready of dark brown sugar.
6. {Get of apple cider vinegar.
7. {Make ready of salt.
8. {Make ready of red bell peppers, deseeded and quartered.

Mix all the dry ingredients together in a bowl. Mix the lemon juice, zest, vanilla, oil, milk and sugars in another bowl, stirring until the sugars dissolve. Stir the liquid mix into the dry mix until just. A great recipe to warm you up on a cold evening!

Instructions to make Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:

1. Fry the onions in the oil over a medium heat for 5 minutes or until softened, stirring often.
2. Stir in the tomatoes, chillies, sugar, vinegar and salt and bring to the boil.
3. Reduce the heat down to a simmer and cover for 15 minutes, stirring occasionally.
4. Meanwhile line a baking tray with foil and place the pepper quarters skin up on it.
5. Put under a high heat grill / broiler for 5 minutes or until the skin blackens.
6. Put the peppers in a ziplock bag or a tupperware container to steam for 5 minutes. The skins should easily peel off now.
7. Finely slice them and add them to the pan.
8. Cook uncovered for 45 minutes or until the chutney has reduced and thickened.
9. Spoon into hot sterilized jars and screw the lids on. To sterilize your jars, wash them in hot, soapy water, dry them well then put them in the oven preheated to gas 1 / 140C / 275°F for 10 minutes.
10. Let cool then store in a dark place and use within 3 months.
11. Makes around 2lbs so serving size is by pound / per lb jar.

Great recipe for Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF. This recipe is really just a quicker stove top version of my oven paprika pork recipe. Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, vickys creamy red pepper pasta sauce, gf df ef sf nf. It is one of my favorites.

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