Homemade Chilli Pepper Chutney Recipe


  • 8-10 fresh red chillies
  • 8 ripe red peppers
  • olive oil
  • 2 medium red onions , peeled and chopped
  • 1 sprig fresh rosemary , leaves picked and chopped
  • 2 bay leaves
  • 1 x 5 cm stick cinnamon
  • sea salt
  • freshly ground black pepper
  • 100 g brown sugar
  • 150 ml balsamic vinegar


  1. Place your chillies and peppers on a tray under a hot grill, turning them now and then until blackened and blistered all over. Put the hot peppers and chillies into a bowl and cover tightly with cling film. When hey’re cool enough to handle, you’ll be able to peel the skin off easily.
  2. Peel off the skin, trim the stalks and scoop out the seeds. Finely chop by hand or put in a food processor.
  3. Heat a saucepan and a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season. Cook very slowly for approximately 20 minutes.
  4. Add the chopped peppers, chillies, sugar and vinegar to the onions and keep cooking. When the liquid reduces you’re left with a thick sticky chutney, season well to taste. Don’t forget to remove the cinnamon stick and bay leaves.
  5. Either spoon into sterilised jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilised jars, the chutney should keep for a couple of months. It would make a fab little gift in a Christmas hamper or maybe for a school fayre stall, it’s been my experience that a homemade jam or chutney is always very gratefully received.


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