Recipe: Delicious Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

  • 2 min read
  • Sep 04, 2020

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,.

Great recipe for Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF. Hubby came home with a couple of pheasants the other night and I wasn't really sure what to do with them. So if in doubt, devil it! You can have Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

  1. You need 2 tbsp of olive oil.
  2. It’s 2 of onions, finely sliced.
  3. It’s 4 of medium tomatoes, chopped.
  4. It’s 4 of red chillies, deseeded if desired, finely chopped.
  5. Prepare 120 grams of dark brown sugar.
  6. Prepare 120 ml of apple cider vinegar.
  7. You need 1/2 tsp of salt.
  8. Prepare 4 of red bell peppers, deseeded and quartered.

Even the kids liked it, I was quite surprised! Vickys Butternut Squash Pasta Bake, GF DF EF SF NF instructions. Before the squash finishes roasting, cook the pasta as per the packet instructions. A great recipe to warm you up on a cold evening!.

Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF step by step

  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.

Combine all ingredients in a casserole dish with a lid or the crockpot / slowcooker. Easy Tacos 🌮🌮 – Enjoy the Veg Tacos in Mexican style Tacos are crisp-fried corn tortillas filled with beans, cheese, lettuce, and sometimes tomato, onion. Travel into the heartlands of Mexico with hearty and satiating Tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a. While we commonly make quick and easy versions of hummus with chickpeas, garlic and curds, this is a slightly more elaborate hummus with tahini paste.

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