* Exported from MasterCook *
Cheeky Chilli-Pepper Chutney
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 fresh red chillies -- (8 to 10)
8 ripe red peppers
1 Tablespoon Olive oil -- or as needed
2 medium red onions -- peeled and chopped
1 sprig fresh rosemary -- leaves picked and chopped
2 bay leaves
1 cinnamon stick -- (5 centimeters)
Sea salt
Freshly ground black pepper
2/3 cup brown sugar
5/8 cup balsamic vinegar
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.
Makes about 2 cups (16 two-tablespoon servings)
Jamie's Nutritional Information - Amount per serving:
Calories 64kcal; Carbs10.5g; Sugar 9.8g; Fat1.8g; Saturates 0.3g; Protein
0.8g
AuthorNote: 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!
ChupaNote: I used Hungarian sweet peppers for this. Didn't really care for
the rosemary/bay leaf combination.
Source:
"Jamie at Home by Jamie Oliver"
S(Formatted by Chupa Babi):
"Jan 2014"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 70 Calories; 1g Fat (12.5% calories
from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0
Fruit; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 901101 4715 0 0 0 0 0 0 0 0 0
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