As sit here enjoying the last days of my summer holiday before I head back to work. I thought why not do some preserving, I had gifted Rhubarb and Vanilla Bean Compote to family for Christmas and was thinking I better do some savory stuff instead. I absolutely love chutney’s and relishes they can just finish a simple dish of perfectly!
This chunky smokey sweet chutney is great for using up any over ripe tomatoes. Hints of basil and fresh oregano team heavenly with smokey deep flavour from the peppers.
Green Pepper and Tomato Chutney
500g green peppers, core, seeded and sliced thinly
1 brown onion, diced
1 tbsp oil
2 garlic cloves, rough chop
400g diced tomatoes
2 tsp paprika
3/4 tsp ground coriander
1 tsp salt
1/4 tsp pepper
6 fresh basil leaves, rough chop
1 tbsp fresh oregano
1 cup malt vinegar
1 1/2 cup brown sugar
pinch chilli flakes (more if you like spice)
1/8 tsp liquid smoke*
- In a heavy based large pot heat oil over medium heat add peppers and onion. Cook out for 15 minutes.
- Once sweated add all following ingredients , bring to the boil and reduce to a simmer for 1-1/2 hours until reduced and thick. Stir often to prevent chutney from burning.
- Pour into a sterile jar, seal.
Yeild: 500/800g chutney
*Liquid Smoke can be found at gourmet food store or online. This is not essential but adds a beautiful smokey flavour for the chutney.