Red Pepper Chutney
Ingredients:
60ml Donegal rapeseed oil225g onion, finely chopped
450g ripe red peppers, deseeded and finely chopped
1/2 tsp allspice
1/2 tsp nutmeg
450g tomatoes, peeled and chopped
110g raisins
1 garlic clove, chopped
25g sweetener
2 tsp pectin
150ml white wine vinegar
Instructions
1. Heat the oil in a large saucepan over a medium-low heat and cook the onions for 5-6 minutes until soft. Stir in the peppers, allspice and nutmeg and cook for 10 minutes.
2. Add the tomatoes, raisins, garlic, sweetener, pectin and vinegar. Bring to the boil and simmer on a low heat for 90 minutes or until it thickens. Pour into sterilised glass jars and store in a cool, dry place.
Kcal
62 kcal per serving
