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Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF

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These more nutritious food choices can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to fight bad cholesterol. Olive oil can also be healthy for your skin as it is a great source of vitamin E. It may be that you already believe that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you get these. Organic foods are an excellent option and will reduce any possible exposure to harmful pesticides. Finding a local supplier of fresh produce will give you the option of eating foods that still have almost all of the nutrients which are often lost when produce has been kept in storage before selling it.

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We hope you got insight from reading it, now let's go back to vickys red pepper and chilli chutney, gf df ef sf nf recipe. To make vickys red pepper and chilli chutney, gf df ef sf nf you need 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:

Use 2 tbsp of olive oil.
Get 2 of onions, finely sliced.
Take 4 of medium tomatoes, chopped.
Prepare 4 of red chillies, deseeded if desired, finely chopped.
Get 120 grams of dark brown sugar.
Prepare 120 ml of apple cider vinegar.
Prepare 1/2 tsp of salt.
Take 4 of red bell peppers, deseeded and quartered.

Instructions to make Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF:

Fry the onions in the oil over a medium heat for 5 minutes or until softened, stirring often.
Stir in the tomatoes, chillies, sugar, vinegar and salt and bring to the boil.
Reduce the heat down to a simmer and cover for 15 minutes, stirring occasionally.
Meanwhile line a baking tray with foil and place the pepper quarters skin up on it.
Put under a high heat grill / broiler for 5 minutes or until the skin blackens.
Put the peppers in a ziplock bag or a tupperware container to steam for 5 minutes. The skins should easily peel off now.
Finely slice them and add them to the pan.
Cook uncovered for 45 minutes or until the chutney has reduced and thickened.
Spoon into hot sterilized jars and screw the lids on. To sterilize your jars, wash them in hot, soapy water, dry them well then put them in the oven preheated to gas 1 / 140C / 275°F for 10 minutes.
Let cool then store in a dark place and use within 3 months.
Makes around 2lbs so serving size is by pound / per lb jar.

Add the curry powder and stir in. Gradually add the stock and bring to the boil. Add the chutney, tomato puree and sultanas. Vickys Roasted Pepper & Pork Goulash, GF DF EF SF NF This recipe is really just a quicker stove top version of my oven paprika pork recipe. I've swapped the mushrooms and celery out for roasted peppers and the dish takes a third of the time to finish up, no compromise on the great flavour though.

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