Last week I made a batch chilli chutney. I love this stuff
Ingredients:
9 Douglah, 30 paprikas (yellow, orange, green), Olive Oil, 8 mediumsized red unions, 5 Bay leafs, Cinnamon (3x 5cm stick), 400 gram Brown Sugar, 600 ml Balsamic Vinegar, Salt, Black Pepper
Roast the peppers and paprika. As soon as the skin is evenly blackish all around put them in a tray and cover it. The steam in the tray cooks the peppers and paprikas. When the peppers and paprikas have cooled down enough so they can be handled you can easily peal off the skins. Cut the pealed peppers and paprikas in pieces (1 x 1 cm)
Put some olive oil in a pan and add the unions. Simmer the unions for about 20 minutes on low fire untill they are golden brown and sticky. Add the rest of the ingredients and keep it boiling. Let it boil on low heat untill you are left with a thick and sticky chutney. Remove the cinnamon and bay leafs
Ingredients:
9 Douglah, 30 paprikas (yellow, orange, green), Olive Oil, 8 mediumsized red unions, 5 Bay leafs, Cinnamon (3x 5cm stick), 400 gram Brown Sugar, 600 ml Balsamic Vinegar, Salt, Black Pepper
Roast the peppers and paprika. As soon as the skin is evenly blackish all around put them in a tray and cover it. The steam in the tray cooks the peppers and paprikas. When the peppers and paprikas have cooled down enough so they can be handled you can easily peal off the skins. Cut the pealed peppers and paprikas in pieces (1 x 1 cm)
Put some olive oil in a pan and add the unions. Simmer the unions for about 20 minutes on low fire untill they are golden brown and sticky. Add the rest of the ingredients and keep it boiling. Let it boil on low heat untill you are left with a thick and sticky chutney. Remove the cinnamon and bay leafs
