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Mixed pepper chutney
Makes a meal of bread and cheese!
What you need
- 50 ml olive oil
- 2 cloves garlic, peeled and chopped
- 300 g onions
- 1 green pepper, peeled de-seeded and chopped
- 1 red pepper, peeled de-seeded and chopped
- 1 yellow pepper, peeled de-seeded and chopped
- 1 orange pepper, peeled de-seeded and chopped
- 225 g tomatoes, peeled and chopped
- 2 1/2 cm fresh root ginger, peeled and grated
- 100 ml red wine vinegar
- 225 g caster sugar
- seasoning
Method
Heat the oil in a preserving pan or large saucepan. Add the garlic and onions. Fry for 2-3 min until softened.
Add the peppers to the pan and fry for 5 min. Stir the tomato and ginger into the pan and cook for 3 min.
Finally, stir the vinegar, sugar and seasoning into the pan. Stir well and cook on a very low heat for 50-60 min, stirring occasionally, until thickened and reduced slightly.
Spoon into warmed and sterilised preserving jars. Cool slightly. Seal, label and store in a cool dark place until needed.
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Preparation 25 minutes Cook 1 hour Total 1 hour, 25 minutes -
Energy 1555 kcal/serving Fat 3.95 g/serving Carbohydrates 284.76 g/serving Glycaemic Index 52 Glycaemic Load 149.66 
Serving suggestion
Bread, cheese and tomato.
Cook's tip
Keeps in the fridge for up to 3 weeks.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 6507 | 543 | 10475 | 8350 |
| Energy (kcal) | 1555 | 129 | 2500 | 2000 |
| Protein (g) | 9.66 | 0.81 | ||
| Carbohydrate (g) | 288 | 24.1 | 345 | 275 |
| Fat (g) | 47.3 | 3.95 | 95 | 70 |
| Fat (saturated) (g) | 6.44 | 0.54 | ||
| Fibre (g) | 13.2 | 1.10 | ||
| Sodium (mg) | 41.7 | 3.48 | ||
| Salt (equivalent) (g) | 0.10 | 0.01 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 665 | 55.5 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 1.39 | 0.12 | 2 |
| Vitamin C (mg) | 708 | 59.1 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 7.88 | 0.66 | 10 |
| Zinc (mg) | 1.56 | 0.13 | 15 |
| Calcium (mg) | 125 | 10.5 | 800 |
| Folate (mcg) | 186 | 15.6 | 200 |
| Iron (mg) | 3.91 | 0.33 | 14 |
| Magnesium (mg) | 104 | 8.71 | 300 |
| Niacin (mg) | 4.85 | 0.40 | 18 |
| Pantothenic acid (mg) | 1.45 | 0.12 | 6 |
| Riboflavin (mg) | 0.28 | 0.02 | 1.6 |
| Phosphorous (mg) | 255 | 21.3 | 800 |
| Thiamin (mg) | 0.44 | 0.04 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
- Vegan
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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