Fiery Chili Pepper Chutney

Inspired by Jamie Oliver, but tweaked by Roving Jay

Forget the Branston! This chutney is the perfect accompaniment to any dish, and also works really well to add a fiery touch to sauces. I added it to the salmon and spinach mixture in my savory pancakes last night, and put a dollop on my breakfast plate to liven up my eggs.

This recipe was inspired by Jamie Oliver, and I’ve made it multiple times. Each time it turns out differently – but it never ceases to please. I made a batch before Christmas, and bottled up some jars as Christmas presents – I keep getting texts from friends to let me know what they’re eating it with — the most recent was this morning – where apparently, it’s accompanying brie on toast.

	Main Ingredients
	12 Peppers (red, yellow or orange) 3 Habanero Chili’s (Heat Chart) 2 Medium Red Onions

Additional Ingredients	Flavor Role Ingredients
100g of Brown Sugar150ml of Balsamic VinegarExtra Virgin Olive Oil 1 tea-spoon of Coleman’s Mustard Powder	2 Bay Leaves5cm Stick of Cinnamon 2 Sprigs of Rosemary These Ingredients are used to add depth to the chutney whilst it is simmering. Remove all three before the Chutney is bottled.

Additional Ingredients

Flavor Role Ingredients

100g of Brown Sugar150ml of Balsamic VinegarExtra Virgin Olive Oil 1 tea-spoon of Coleman’s Mustard Powder

2 Bay Leaves5cm Stick of Cinnamon

2 Sprigs of Rosemary

These Ingredients are used to add depth to the chutney whilst it is simmering.

Remove all three before the Chutney is bottled.

Step by Step to prepare the Chutney:

1	Char the Peppers and Chili’s.There’s a couple of different options for this: Bar-be-que Under the Grill In a skillet or frying pan The more charred you make them, the easier it is to peel them. Keep turning them, until they are charred black on all sides
2	Peel and Chop the Onions	Nice an fine or rough and ready – depending on the style of chutney you want to create.
3	As soon as the Peppers and Chili’s are charred, put them in an airtight container to steam.They’ll continue to cook, and by the time they cool down, they’ll be ready to peel	I like using zip lock bags, but a bowl with cling film or tupperware will work just as nicely.
4	Heat the pan first. Once it’s heated up – add a splash of Oil, and then the onions.Cook the onions slowly on a low heat, and as they start to soften, add all of the Flavor Role ingredients.Keep cooking the onions until they start to caramelize – about 20-25 minutes.
5	Peel all the skin off the peppers and chillies and get rid of the stalks and seeds, you’ll be left with a pile of pepper and chili pelts. Chop the peppers into strips. Chop the chili’s into tiny pieces.	Careful when you’re chopping the chili’s! Avoid your eyes!Don’t worry if you start coughing and the chili catches in your throat – it just means you’ve got some fiery chili’s! 🙂
6	Add the Peppers and Chili’s to the Onion mixture.Add the Sugar, Balsamic Vinegar and Mustard Powder, and simmer gently, until the mixture has reduced down to create a caramel colored chutney.Remove the 3 Flavor Role Ingredients. Allow the Mixture to Cool before pouring into your jars.	Season the chutney to taste with sea salt and freshly ground black pepper