CHILLI CHUTNEY
3 uie.
2 knoffel huisies.
500ml opgesnyde rissies.
250ml bruin suiker.
750ml appelkooskonfyt
250ml bruin asyn
10ml kerrie poeier.
5ml mostertpoeier.
5ml gemaalde gemmer.
5ml gemengde kruie.
5ml sout.
METODE .
Sny uie en knoffel op.
Maal rissies.
Voeg asyn by en kook paar minute.
Voeg res v bestandele by verhit stadig tot kookpunt.
Prut dan vir 30 minute. Bottel warm
Ingestuur: Ella Botha
3 uie.
2 knoffel huisies.
500ml opgesnyde rissies.
250ml bruin suiker.
750ml appelkooskonfyt
250ml bruin asyn
10ml kerrie poeier.
5ml mostertpoeier.
5ml gemaalde gemmer.
5ml gemengde kruie.
5ml sout.
METODE .
Sny uie en knoffel op.
Maal rissies.
Voeg asyn by en kook paar minute.
Voeg res v bestandele by verhit stadig tot kookpunt.
Prut dan vir 30 minute. Bottel warm
Ingestuur: Ella Botha
CHILLI CHUTNEY - Jamie Oliver 16 servings.
3 chilli peppers - red
3 red bell peppers
2 red onions - sliced
1 tbsp olive oil
2 bay leaves
1 rosemary sprig
½ cup balsamic vinegar
2 tbsps balsamic vinegar
1 cinnamon stick
100 g brown sugar
1 pinch salt
1 pinch black pepper
Char each of the peppers over a gas flame or barbecue for 3 -5 minutes until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10 - 15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds - if you have sensitive skin, use gloves when handling chilis. Transfer to work bowl of a food processor. Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor. Pulse food processor until desired consistency is achieved. Return to skillet. Add bay leaves, rosemary, balsamic vinegar, brown sugar, cinnamon stick, salt and pepper and stir. Simmer over low heat for 30 minutes until thick and jammy. Remove and discard bay leaves and cinnamon stick. Cool thoroughly and store in the refrigerator.
3 chilli peppers - red
3 red bell peppers
2 red onions - sliced
1 tbsp olive oil
2 bay leaves
1 rosemary sprig
½ cup balsamic vinegar
2 tbsps balsamic vinegar
1 cinnamon stick
100 g brown sugar
1 pinch salt
1 pinch black pepper
Char each of the peppers over a gas flame or barbecue for 3 -5 minutes until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10 - 15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds - if you have sensitive skin, use gloves when handling chilis. Transfer to work bowl of a food processor. Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor. Pulse food processor until desired consistency is achieved. Return to skillet. Add bay leaves, rosemary, balsamic vinegar, brown sugar, cinnamon stick, salt and pepper and stir. Simmer over low heat for 30 minutes until thick and jammy. Remove and discard bay leaves and cinnamon stick. Cool thoroughly and store in the refrigerator.