Lancashire Chilli Chutney

• 4 servings
• 1 hour to prepare

Instructions

Delicious with cheese, this chutney is very simple to make and a great way to enjoy Lancashire chillies.

Method:

1. Using a griddle pan or grill, char the peppers and chillies until the skin is scorched and then put in a sandwich bag and seal for 30mins or so for them to steam. When they have cooled down, the skins will peel off easily.
2. Once cooled, skin the peppers and chillies, remove the stalks and seeds then whiz together in a food processor.
3. In a saucepan heat a little olive oil on a medium heat. Put the diced onions, bay leaves, rosemary, garlic and paprika into the pan and gently fry for 20-30 minutes, until the onions are golden.
4. Add the pepper and chilli mix to the pan, followed by the tomatoes, sugar and balsamic vinegar. Simmer on a low heat until the sugar is dissolved and the liquid has reduced to a thick, sticky chutney then taste and season well.
5. Remove the bay leaves and the sprig of rosemary, then blitz with a blender for a minute or so to make sure there are no big chunks.
6. Poured into sterilised jars (whilst hot) this will keep for up to to 2 months.

Chefs Tip
You can keep homemade chutney in a sterilised jar for up to 2 months. These make perfect foodie gifts.

To sterilise your jars:
Wash your jars and lids in hot, soapy water. Heat oven on low (120°c / 250°f / gas mark 1) then place your jars into the oven on a baking tray to thoroughly dry out.

Once you’ve filled your jar, place a waxed disc directly over the surface to create a seal, then pop the lid on.

Don’t put the rubber seals from jars into the oven, boil them instead to sterilise.