Sweet Pepper Relish / Chutney

INGREDIENTS

2 good sized sweet peppers (red, yellow, green or mixed)

1 medium apple (we used British desert apples)

1 medium onion

175ml (3/4 cup) white wine vinegar

2 heaped tablespoons of sugar (white or brown)

2 heaped teaspoons of mustard seeds

Half a teaspoon of salt

 
PREPARATION TIME: 15 minutes
 
COOKING TIME: 35 minutes
 
DIFFICULTY: Easy
 
FREEZE: No
 
SERVINGS: 15 (two medium jars)
 
EQUIPMENT: Largish pan, sharp knife, 3 medium jam jars

PREPARATION

Remove pith and seeds from sweet peppers, chop finely.

Peel onions and finely chop

Finely chop apples (we left the skins on).

Chopped sweet peppers and apples

ADVICE FOR SWEET PEPPER RELISH

We use jam, olive and other jars which we have saved over time. They work just as well as well as shop bought jars. To sterilise the jars and lids, wash them out well in warm soapy water or the dishwasher. Then put them in a hot oven gas mark 3/160C/320F for at least 15 minutes before use. Leave them in the closed oven to cool off slightly.

Almost all relishes and chutneys improve their flavour when stored in a sealed jar for a period of time. We wait three months before starting to use a batch of homemade relish.

RECIPE INSTRUCTIONS

STEP 1

Add (all the ingredients) the chopped sweet peppers, chopped onions, chopped apples, white wine vinegar, sugar, mustard seeds and salt to a pan on a medium heat.

Cooking sweet pepper relish

STEP 2

Stir every few minutes whilst the relish heats to a boil and all the sugar is dissolved. Turn the heat down slightly and simmer the relish mixture for 30 minutes until almost all the liquid has been absorbed / evaporated. Turn off the heat to the relish and allow it to cool slightly before bottling.

Sweet Pepper relish cooked

STEP 3

Bottle the cooked relish when it, and the jars are still warm. Label and store for up to two years in the fridge or a cool cupboard.