Florina red peppers chutney
A nice recipe to accompany any cold or grilled meat or to enrich other sauces with. Florina peppers are Greece's finest and famous for their sweetness and their distinctive aroma and we use them in Greece in many recipes. They also peel very easily. You can always substitute with pimento peppers or red bell peppers
Ingredients (for 2-3 small jars):
7-8 medium size Florina peppers, cleaned, seeded and finely chopped
1 large red onion, finely chopped
3-4 large cloves of garlic, finely chopped
2 tsp of sweet paprika
1 tbsp of white or red vinegar
4 tbsp of lemon (or lime) juice
2 tsp of molasses sugar (or brown sugar)
4 tbsp of olive oil
1 good pinch of salt
Method:
Put all the ingredients in a large saucepan on low heat. Stir with a wooden spoon until the sugar has melted and the other ingredients start to soften. Turn the heat to medium and continue cooking, without stopping stirring, for about 15 minutes until the ingredients are softened but not too much (we don't want them mashed).
Take the saucepan off the heat and evenly divide the chutney into the (already sterilized) jars, going almost up to the rim of the jar.
Seal immediately the jars with their lids and turn them upsidedown until they are cold.
Leave in a dark and dry place for at least 1-2 months before use so to allow the flavours to mature.
Ingredients (for 2-3 small jars):
7-8 medium size Florina peppers, cleaned, seeded and finely chopped
1 large red onion, finely chopped
3-4 large cloves of garlic, finely chopped
2 tsp of sweet paprika
1 tbsp of white or red vinegar
4 tbsp of lemon (or lime) juice
2 tsp of molasses sugar (or brown sugar)
4 tbsp of olive oil
1 good pinch of salt
Method:
Put all the ingredients in a large saucepan on low heat. Stir with a wooden spoon until the sugar has melted and the other ingredients start to soften. Turn the heat to medium and continue cooking, without stopping stirring, for about 15 minutes until the ingredients are softened but not too much (we don't want them mashed).
Take the saucepan off the heat and evenly divide the chutney into the (already sterilized) jars, going almost up to the rim of the jar.
Seal immediately the jars with their lids and turn them upsidedown until they are cold.
Leave in a dark and dry place for at least 1-2 months before use so to allow the flavours to mature.
Amateur Cook Professional Eater
No comments:
Post a Comment