We are huge fan of ploughman’s sandwiches, sometimes known as cheese and pickle sandwiches or cheese and chutney sandwiches. A typical British sandwich resemblance to a plowman’s lunch. A plowman’s lunch basically a cold meal most commonly consumed during midday.
Ploughman’s sandwich consists of cheese mainly cheddar, a sweet and vinegary pickle or chutney which is a ‘key ingredient’ with salads such as lettuce or rockets. I love to add a few slices of tomatoes and cucumber too. A delicious and filling sandwich. For many years we used to use one particular brand pickle, lately, supermarkets are flooding with numerous variety kind of chutneys and pickle jars so we tried a few of them IN a past couple of years.
One of them was Red pepper with Jalapeno, flavours were amazing of this particular chutney which you can either use in sandwiches or great on cheese board too.
But a small jar with a hefty price !
Because everyone was loving it, I kept buying it. A thought never came to my mind to make it at home until I got hold of almost 1 kg red pepper from the market for only £1.
I thought there was no better time to get chutney making ! As soon as came home with them quickly checked few basic recipes and worked out how to prepare this particular recipe which we love to the core !
Headed to the kitchen, in just a few minutes started stirring this wonderfully sweet, mildly spicy and vinegary chutney, a perfect addition to a delicious cheddar sandwich. Also, this chutney transforms an ordinary cheese and biscuit snack into something special too.
This gorgeous and vibrant homemade chutney can become a delightful gift for the ardent chutney lover!
MORE CHUTNEY RECIPES
RED PEPPER CHILLI CHUTNEY FOR CHEESE
- 500 g red pepper
- 3-4 fresh red chillies or red jalapeno – see note 1
- 2 big cooking Apple
- 2 big red onion finely chopped
- 2 vine tomatoes
- 2 tbsp. olive oil
- 2 tbsp. ginger-garlic paste
- 10 tbsp. cider vinegar
- 200 g brown sugar
- 1 tbsp. kashmiri chilli powder – see note 2
- Pinch red chilli flakes dried
How to cook RED PEPPER CHILLI CHUTNEY FOR CHEESE
- Keep a few small sterile jars ready.
- Heat oil in a pan, add chopped onion, cook very slowly for about 15-20 minutes or until the onion becomes sticky.
- Meanwhile finely chop peppers, chillies, tomatoes and apples or use a food processor ( I used it ) do not make a puree.
- Add all the chopped ingredients, ginger-garlic puree, sugar and vinegar.
- Mix everything and keep stirring.
- Let it cook on very low heat.
- When the liquid reduces, you will get very thick and sticky chutney.
- It will take about 40-45 minutes.
- Switch off the heat.
- Spoon in into sterile jars.
- To keep for a longer period, keep it in a cool dark place.
- Once opened keep it in a refrigerator and use it in a couple of weeks.
2. Kashmiri red chilli powder is optional here.