Green pepper chutney for Castello White with Green Pepper

1 serving

To fill one small jam jar

  • 2 green peppers
  • 1 onion
  • 3-4 tbsp sugar
  • 75ml sherry vinegar
  • Salt and pepper
  • 2 tsp gelling powder for jam
  • 1 tbsp oil
Green pepper chutney for Castello White with Green Pepper

Preparation

1. Finely chop the onion and cut the peppers into small dices. Divide the pepper into two portions.

2. Heat the oil in a pan and sauté the onion and half the pepper for a couple of minutes.

3. Add the vinegar and sugar and simmer for about 15 minutes.

4. Add the rest of the pepper and sauté again for a couple of minutes – the second batch of pepper should retain some of its bite.

5. Add the gelling powder and cook so the mixture thickens.

6. Transfer the chutney to a sterilised jam jar and leave to cool before serving.

This recipe was developed by Mikkel Bækgaard / www.mikkelsmadblog.dk

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