Spiced Capsicum Chutney

    4 hours

    Slow simmered green and red capsicums make a rich and spicy chutney when cooked with tomatoes, chillies, onions, apples and mustard seed. Bottle and store for later.

    Australian Capital Territory, Australia
    30 people made this

    Makes: 6 bottles

    • 6 red capsicums, cored, seeded and finely diced
    • 6 green capsicums, cored, seeded and finely diced
    • 1kg green tomatoes, finely diced
    • 750g onions, finely diced
    • 750g cooking apples, peeled cored and finely diced
    • 500g sugar
    • 60g salt
    • 1 teaspoon ground allspice
    • 710ml vinegar
    • 5g chillies
    • 5g cloves
    • 10g crushed ginger
    • 15g mustard seed
    • 30g peppercorns

    Preparation:1hour  ›  Cook:3hours  ›  Ready in:4hours 

    1. In a large saucepan add capsicums, tomatoes, onions, apples, sugar, salt, allspice and vinegar.
    2. Tie the chillies, cloves, ginger, mustard seed and peppercorns together in muslin. Place in saucepan.
    3. Gently simmer for 2-3 hours, until thick then remove the spice bag. Bottle according to your usual method.

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