Red Pepper Chutney

Difficulty: ★★★


  • 1 Red pepper.
  • 1 Yellow bell pepper.
  • 1 Green pepper.
  • 2 Red onions.
  • 1 Ripe tomato.
  • 1 Apple.
  • 150 gr. Brown sugar.
  • 150 gr. Sherry balsamic vinegar.
  • 50 gr. Seedless raisins.
  • Salt and white pepper.
  • Nutmeg.
  • Cinnamon.

Category: First course


Chop peppers , onions , tomato and apple into irregular dices. Heat the vinegar with the sugar until dissolved in a Magefesa Stainless Steel Dutch Oven.  Incorporate the rest of ingredients and cook for about 45 min . or until we get a jam texture. Pour into glass jars , and let them cool, close and place upside down.  Keep in the fridge for 15 days so that chutney is done to perfection.
It can be used to accompany grilled meats , barbecues , fresh cheeses , sausages , burgers, etc.  Depending on the power of the heat and moisture of the ingredients, adding some water while cooking may be required.