Red Capsicum Chutney

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I have researched several capsicum recipes and got a feel for what was required so I have written my own recipe, made it and was very pleased with the result. It is a sweetish chutney with just enough chilli to give it a bit of a zing! I am very happy with it. Doug. Lambert

Ingredients

4 large red capsicums
2 medium red onions
3 medium sized red tomatoes
3 medium sized apples
1 tsp smoked paprika
1 tsp of chilli powder
½ tsp salt
1 ½ cups of red wine vinegar
1 ½ cups of caster sugar (Brown sugar could be used of you do not have c. sugar.)
1-½ teaspoons of smoked paprika
2 tsp of loosely crushed black peppercorns
1 good tsp of yellow mustard seeds
¾ cup of sultanas
1 ½ tsp of grated fresh ginger – 1 tsp of powdered ginger if fresh is not available.
1 tabs of cornflour

1. Wash the capsicums before cutting into ¼’s and deseeding them and then removeall of the pithy flesh.

2. Cut the capsicum into 1 cm wide lengths and then cut the lengths into 1 cm sections.

3. Peel the onions - slice and chop them into small pieces.

4. Peel, core and then slice the apples quite finely.

5. Place the tomatoes into a bowl and then cover them with boiling water and leave them for a few minutes so that the skin can be removed. Once the skins are removed, remove the core and chop the tomatoes up into small slices.

6. Crush the peppercorns using a pestle and mortar, not fine and not too coarse, just enough to give texture to the chutney.

7. Place all of the above into a large saucepan or pot and mix thoroughly and then add the following stirring the ingredients as each new ingredient is added: chilli powder, salt, paprika, apples peppercorns, mustard seeds, sultanas, ginger and wine vinegar.

8. Gently bring the mix to the boil stirring it frequently and then let it simmer for around 20 minutes. Now add the sugar stirring it thoroughly bringing it back to a gentle boil for around ¾ ‘s of an hour until all ingredients are cooked and soft. Watch that the chutney does not stick to the bottom of the saucepan/pot. Ensure that the mix is stirred frequently. The liquid should reduce but still keep enough to make the sauce (thicken) for the chutney.

9. To the tbs of cornflour, add enough wine vinegar to make a slurry (without lumps) and gradually stir the cornflour into the chutney until it thickens to a tomato sauce consistency. You may not use all of the cornflour mix.

10. Now pour into hot, clean jars and seal.

This made 2 average sized jam jars and two small. The chutney I thought was excellent. It should keep sealed for 1 year. To maintain the colour, store the jars in a dark space. Once opened, store in the fridge. Great served on crackers and of course with cold cuts of meat.

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