Save to your scrapbook

    Hot & sweet pepper chutney

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Hot & sweet pepper chutney

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes

    Serves: 6- 8, as an accompaniment


    2 tbsp sunflower oil

    2 ½ (two-and-a-half) tsp sesame seeds

    2 x 150g packs baby sweet peppers, deseeded and roughly chopped

    1 medium onion, roughly chopped 

    6 Thai green chillies, stalks removed 

    ¼ (quarter) tsp salt 

    1 tsp sesame seed oil



    1. Heat the sunflower oil in a pan and add 2 tsp sesame seeds. Once they start to sizzle, add the peppers, onion and chillies; cook over a high heat for a couple of minutes. Reduce the heat to low, cover with a lid and cook for a further 25-30 minutes until softened, stirring halfway through. Add the salt and set aside to cool to room temperature.

    2. In a food processor whizz the mixture to a purée. Transfer to a serving bowl, drizzle with the sesame oil and sprinkle with the remaining ½ (half) tsp sesame seeds. This is great as a dip with some crisps or served alongside barbecued veg or meat.


    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars