HomeFood & drinkOnion and chilli chutney

Onion and chilli chutney

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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients (for 2 people (makes 2 jars)) :

    2 Tablespoons olive oil
    3 Large red British Onions, about 500g/1lb 2oz in total, roughly
    1 Red pepper, cored, deseeded, diced
    1-2 Large mild red chillies, to taste, deseeded, finely chopped
    8 Plum tomatoes, about 500g/1lb 2oz in total, roughly chopped
    150g/5oz Caster sugar
    150ml/5fl oz Red wine vinegar
    1 Large bay leaf
    Salt and ground black pepper


1. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until the onions are beginning to soften.

2. Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.

3. Spoon the chutney into warmed jars, smooth the tops level and cover with a waxed disc then a screw top or clip on lid. Leave to cool then keep up to 2 months in a cool cupboard or once opened in the fridge.
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