This red pepper and chilli chutney is the perfect accompaniment to your cheese board. It's sweet, mildly spicy with just the right amount of tang.
You cannot beat a thick slice sandwich filled with slices of cheddar cheese and a slather of chutney!
We are huge fans of ploughman’s sandwiches, sometimes known as cheese and pickle sandwiches or cheese and chutney sandwiches.
A ploughman’s sandwich consists of cheese, mainly cheddar, a sweet and vinegary pickle or chutney which is a ‘key ingredient’ and salads such as lettuce or rocket. I love to add a few slices of tomato and cucumber too to make a delicious and filling sandwich.
Over the years, we've experimented with different types of pickles and chutneys. One of them was a store-bought Red Pepper with Jalapeno and it soon became a firm favourite.
However, a small jar came with a hefty price tag!
We eventually gave the homemade version a try when we bought over a kilo of peppers from the market.
Within an hour, the beautifully fresh peppers had transformed into a wonderfully sweet, mildly spicy and vinegary chutney. We kept it stored in the fridge and enjoyed it with sandwiches throughout the summer.
We used leftover red peppers to make one of my favourite dips - roasted red pepper hummus.
This homemade chutney would also make the perfect edible gift.
Serving Suggestion
- Cheese and biscuits
- My Indian style multigrain crackers are so easy to make at home
- Scottish oatcakes - try this vegan Scottish oatcakes with thyme or Scottish rosemary and black pepper oatcakes
- In a cheese and salad sandwich, yogurt sandwich or in soft rolls with cheese and avocado
Storage
Store red pepper and chilli chutney in a clean jar and keep refrigerated. It will keep for 1 month.
Other English Chutney Recipes
1. APRICOT, SWEET PEPPER AND THYME CHUTNEY
2. CARROT, TOMATO AND CARDAMOM CHUTNEY
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Red Pepper and Chilli Chutney for Cheese
Ingredients
- 500 gram red pepper
- 3-4 red chillies
- 2 cooking apple
- 2 red onion
- 2 tomatoes
- 2 tablespoon olive oil
- 2 tablespoon ginger-garlic paste
- 10 tablespoon cider vinegar
- 200 gram brown sugar
- pinch dried chilli flakes
- 1 tablespoon chilli powder optional
Instructions
- Keep your sterile jar handy.
- Heat oil in a pan, add the chopped onion and cook on low for about 15-20 minutes or until the onion becomes sticky.
- Meanwhile finely chop the peppers, chillies, tomatoes and apples. You can also pulse in the food processor to achieve a coarse mixture. (Do not make it smooth).
- Add all the chopped ingredients, ginger-garlic puree, sugar and vinegar to the pan.
- Allow to cook on very low heat for 40-45 minutes.
- When the liquid reduces, you will get a thick and sticky chutney.
- Switch off the heat.
- Spoon into sterile jars and store in the fridge.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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