other

cheeky chilli-pepper chutney

servings
makes about 500g

method

This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies, giving the chutney a lovely warmth. It’s fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go.

PS You might want to wear a pair of household gloves when peeling and chopping the chillies or you’ll know about it if you rub your eyes afterwards!

If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with cling film. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.

When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.

Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.

Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

• from Jamie at Home

ingredients

• 8-10 fresh red chillies
• 8 ripe red peppers
• olive oil
• 2 medium red onions, peeled and chopped
a sprig of fresh rosemary, leaves picked and chopped
• 2 fresh bay leaves
• a 5cm piece of cinnamon stick
• sea salt and freshly ground black pepper
• 100g brown sugar
150ml balsamic vinegar

share this page

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by Gurdit.s on Fri 10 Feb 2012 @ 17:19

made this for my friends and they loved it!

2. by Johanne on Fri 30 Dec 2011 @ 13:29

I made this chutney as a part of a Christmas present and put it in a nice jar in a boz with cheeses and some homemade rosemary and parmesan biscuits and it was a massive success...... the chutney tasted way too vinegary and way too sweet when I had just made it and I was a little hesitant, but put it into jars nevertheless and when the chutney had cooled down it was absolutely DELICIOUS! It is, however, not a cheap chutney in Denmark as peppers are rather expensive, so not something I will do just for the sake of it. AM making it again tonight for tomorrow night's New Year's Eve cheeseboard and am hoping it will have the wow factor again.

3. by sarah on Wed 21 Dec 2011 @ 18:00

I made this last month and im making another batch today. How lovely is this chutney, im looking forward to it with some cheese, crackers and a glass of red.

4. by Anastasia on Sun 18 Dec 2011 @ 10:55

Great recipe, I Used just 6 chillis and it's still pretty hot so beware :) I followed all the other quantities and ended up with about 700ml in total (2.5 half small jars)

5. by O.Carew on Mon 17 Oct 2011 @ 09:00

International Chutney Festival 2011 !! Neidpath Castle, Peebles, Scotland. Oct 22nd/23rd. https://www.facebook.com/pages/One-World-One-Chutney-International-Chutney-Festival/117464195018056?sk=info

6. by caroline on Thu 13 Oct 2011 @ 20:29

Really easy to make struggled to have any left to put in the pots !!

7. by Georgia - Hellas on Mon 10 Oct 2011 @ 12:21

It is Perfect! The best chutney I have ever taste !

8. by Christian on Fri 25 Mar 2011 @ 22:04

Was great fun preparing it. Nice and hot chutney. The first one I ever made, but it is exactly my taste. Very nice!

9. by marg on Thu 16 Dec 2010 @ 00:47

what type of pepper is used? is it a capsicum? or are they the long skinny peppers that are not hot?

10. by Dave on Sun 12 Dec 2010 @ 09:50

Absolutely brilliant !!!!! Took a while to make, but made heaps and is super tasty !

11. by felicity on Sat 11 Dec 2010 @ 16:19

i've just made this but the chillis i used were a lot hotter than i expected! anyone got any ideas about how i can cool it down?
felicity
p.s. i think it's made about 3 smallish jars

12. by a1is0n on Sun 18 Oct 2009 @ 15:52

hi guys...im into making chutney at the moment..teying to use up a glut of veg, fruit etc.. just made this one, very nice but i found it quite time consuming for the 3 1/2 small jars i got from it, will enjoy it all the same though!!
thanks..

13. by andres salas on Sun 16 Aug 2009 @ 01:06

hi jamie or the one who is reading this , i made the chili chutney and its really amazing, thank you for teaching me from more then 12000 km , i live actually in chili , my cuestion is that i read that the chutney should last a few monthas. how much is that 6 to 12 months ore less.
I would aprishiate the answer.
saludos desde santiago
Andres salas

14. by Debbie on Sat 15 Aug 2009 @ 13:44

Hi Jamie,I live in Spain and have gone a bit overboard with my chili planting this year. I have15 plants of 6 different varieties all producing like billyo and i can't keep up with using them.I have strings of chillies drying, chillies in the freezer, and I have tried out 3 other chutney type recipes.
I will definately try out this one.Saw an old episode of your prog last night where you were using peppers and chillies and i feel as enthused as you about these red hot rascals, i wanted to see a whole series about this amazing, addictive wonder.
I can't agree enough about the Marigolds, i made some sauce this morning and didn't put any on and now my fingers are burning as i type this.I feel as though i've chill blains! My husband is staying well away!

15. by Jay on Sat 04 Jul 2009 @ 16:18

I thought the recipe was a lot of hassle for a mediocre chutney.

16. by Macarena on Sun 03 May 2009 @ 12:18

Hi Jamie, just prepared the delicious chili pepper chutney and served in delicious bread with cheese/creeme on the top... It was a great success!
Thank you!

17. by Adrienne on Tue 06 Jan 2009 @ 22:08

Hi Jamie
This chutney sounds fantastic and i cant wait to have a go and make some. Do you think it will work without the sugar (my dad is diabetic) or is that part of the preservative or is it just to add sweetness against the vinegar if so can i use dates for example?
Hope you can advise,,,,and i'm so loving your new book, its really re inspired me to get back to good ol cooking.
Thanks a million Jamie
Adrienne

18. by Kate M on Sat 20 Dec 2008 @ 19:27

Wow!! I have just made this with some home grown chilli's and man its tasty!! Im on a diet but have already eaten a load of cheese with it! There will be none left for christmas pressies!

Thanks
K x

19. by Anna on Mon 15 Dec 2008 @ 12:33

Looks great - am going to have a go at making it for Christmas gifts for friends and family. Can anyone let me know how muchthis recipie makes...?

20. by Tony Parkinson on Fri 10 Oct 2008 @ 11:55

Hi All Ive been making this chutney for a few weeks now, out of our own chillis, its fantastic (specially if you put loads of chillis in WOW!!!) thanks Jamie its my first atempt at chutney making

21. by charlie on Tue 23 Sep 2008 @ 18:31

Hi jamie,have been loking for a good chutney to make and give for christmas,and think i have just found it!!
Many Thanks
Charlie

22. by Sharon on Fri 12 Sep 2008 @ 18:14

chili chutney fantastic especailly on your posh cheese on toast, would it be possible to have the toast receipe on your web site. Has certainly spices up our Friday nights no need for take aways now.

23. by Pam Green on Sat 06 Sep 2008 @ 11:49

This recipe is awesome - opened a deli called Limoncello's in Hillcrest, South Africa and served it - wow!

24. by J. L. Mata on Sat 07 Jun 2008 @ 16:35

We just saw you cooking this chutney on Spanish Localia tv. I came like lightning to the pc to locate the recipe. We will try it soon.
Warmest regards.

JLMata

leave comments