zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Red Pepper, Tomato and Lemongrass Chutney

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Red Pepper, Tomato and Lemongrass Chutney

    Serve this chutney with Pâté de Campagne, roast meats and chargrilled aubergines.

    Makes: 2 x 450g pots

    Ingredients

    • 4tbsp Waitrose Olive Oil
    • 225g onion, finely chopped
    • 450g very ripe red peppers, deseeded and cut into 5mm dice
    • 1/2tsp salt
    • 1/2tsp Bart Spices Allspice
    • 1/2tsp Bart Spices Ground Mace
    • 1/2tsp Bart Spices Ground Nutmeg
    • 1/2tsp freshly grated root ginger
    • 1 stick lemongrass, finely chopped
    • 450g very ripe tomatoes, peeled and chopped
    • 100g raisins
    • 1 garlic clove, chopped
    • 225g granulated sugar
    • 150ml Waitrose White Wine Vinegar

    Method

    1. Heat the olive oil in a stainless-steel pan, add the onion and cook gently for 5 minutes without browning.
    2. Add the peppers, salt, spices, ginger and lemongrass. Cook for 10 minutes over a low heat, stirring occasionally.
    3. Add the tomatoes, raisins, garlic, sugar and vinegar, bring to the boil, then simmer very gently for about 1 ¼ hours until thickened.
    4. Pour into sterilised glass jars, seal, label, and store in a cool, dry place.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars