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–+ servings
Bell Pepper Chutney being spread on a slice of toast.

Spicy Bell Pepper Chutney with Chilli

Sweet and spicy, with a hint of garlic, our Bell Pepper Chutney is a great way to use up lots of homegrown chillies! A versatile jam, that can be used as an accompaniment to meat and fish dishes as well as a lovely spread for toast and grilled sandwiches! Make it more or less spicy by including or omitting chilli seeds!
4.72 from 7 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Jam, Pantry Ingredients
Cuisine Worldwide
Servings 700 ml (approx)
Calories 3 kcal

Equipment

Ingredients
 
 

  • 300 g red and/or green peppers roughly chopped
  • 300 g red and/or green chillis finely chopped
  • 2 garlic clove
  • 1 large brown onion approx 150g
  • 2 lemons juice only
  • 400 g brown sugar
  • 200 ml cider vinegar
  • 1 teaspoon salt

Instructions
 

  • Into a food processor, place roughly chopped up peppers, minced garlic and finely chopped onion and chilli peppers and pulse into coarse paste.
  • Heat the cider vinegar and brown sugar in a medium pan, stirring until it dissolves. Then squeeze in the lemon juice.
  • Add the pepper and chilli paste. Stir to combine and increase the heat slightly. Bring the mixture to a rolling boil and keep on cooking for 30-40 minutes, until the mixture has thickened.
  • Pour hot jam into sterilised jars and screw the lids on.

Nutrition

Calories: 3kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword Bell Pepper Chutney, Bell Pepper Chutney with Chilli, Capsicum Chutney Recipe, Chilli And Pepper Chutney, Chilli and Pepper Jam, Chilli Jam, Red Capsicup Chutney
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