Roasted Red Pepper & Tomato Chutney

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June 3, 2017 by marksetchfield

MAIN_P1130511.jpgMakes 2kg, Prep time 10 minutes, cooking time 1 hour 40 minutes

I love pickles, relishes and hot sauces on anything. A good friend in the UK would at Christmas make family and friends his secret recipe chutney using grilled red peppers. My jar never lasted too long; I loved eating it with some crumbly cheese, or cold meats. So bringing that taste to Dubai, I set out to make my version. Before you start, you will need a glass jar to store the chutney. The best way to keep the chutney fresh is to sterilise the jar by washing it in hot soapy water and placing it in the oven at 120 degrees for 30 minutes, Remove and allow to cool if the jars have rubber seals boil in hot water for five minutes.P1130328.JPGINGREDIENTS
2 tbsp oil
Three large tomatoes quartered and deseeded
2 red pepper cubed
6 chopped garlic cloves
1 cup dark brown sugar
1 chopped red chilli
2 sprigs of rosemary
1 tbsp of allspice
1 tbsp of grated ginger
1 tbsp ground cumin seeds
Salt & pepperP1130338.JPGTO SIMMER
1 tbsp oil
10 silver skinned onions chopped
Handful of chopped coriander
100ml red grape vinegar
½ cup raisins
½ cup dried cranberriesP1130393.JPGPreheat the oven to 200 degrees. Add the tomato, red pepper and the remainder of the bake ingredients. Using your hands mix all the ingredients together. Cover with foil and bake in the oven for an hour. Fifteen minutes before the end of the cooking time remove the foil and return the tray to the oven. In a pan gently heat some oil and add the simmer ingredients. Next, add the roasted peppers and tomatoes, stir and reduce the heat, simmer for 15-20 minutes until the moisture has evaporated. The chutney should be a sticky and thick consistency. Remove from the heat and allow to cool. Pour into the sterilised jar and chill in the fridge. Serve with toasted bread and soft cheese.

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