Red pepper and onion chutney
Chutneys are very easy to make and are a great way to use up a surplus of vegetables. They all follow the same principle of adding a souring agent such as a vinegar to vegetables and then balancing the courness with sugar and cooking them down to a kind of syrup. The other ingredients such as spices and alcohol create more complex flavours. So theoretically a chutney can made from any vegetable.
This recipe originally cam from Delia but I just rearranged it a little.
For the chutney
1 onion, sliced
2 red peppers, sliced into strips
a little olive or vegetable oil
two cloves garlic, sliced
4 tbsp white wine vinegar
1 glass white wine
2 tablespoons brown sugar
salt and pepper
making the sweet pepper chutneyHeat the olive oil in a heavy bottomed pan and fry the onions, peppers and garlic over a medium heat. Keep frying until the vegetables a soft - about ten minutes.
Add the vinegar, sugar and wine and simmer slowly until nearly all of the liquids have reduced out. This will take some time. When it is ready the veg will be very soft and syrupy. Season the mixture with a little salt and pepper and place it into a jar. It will keep for a couple of weeks in a fridge and even longer if you seal it in a sterilised jar.