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Capsicum and Porter Chutney

Tickle your tatebuds with this tasty chutney recipe.


  • 1 red onion roughly chopped

  • 5 five cloves of garlic roughly chopped

  • 2 long red chilies’ roughly chopped

  • 2 red capsicums

  • 2 tomatoes roughly chopped

  • 1/2 bottle of James Squire porter

  • 2 -3 tbls of Worcestershire sauce

  • Salt

  • White pepper

  • Olive oil


  • 1.

    Blacken the outside of the capsicum over a naked flame or slice the sides and blacken skin side up under a grill.

  • 2.

    Put the capsicums in a bowl and cover with glad wrap for 5 minutes so that the capsicums sweat making the skin easier to peel off.

  • 3.

    Remove the skin and also the core and seeds then roughly chop.

  • 4.

    Heat a fry pan and then add some olive oil, when oil is hot add the onion, chilli and garlic to the pan and fry for about 5 – 8 minutes – stirring often so as not to burn the mixture.

  • 5.

    Throw in the tomatoes and cook for several minutes and then season =with the slat and the pepper.

  • 6.

    Toss in the capsicum and give it all a good mix through and cook for a further 2 -3 minutes.

  • 7.

    Add in the beer and the Worcestershire and cook the liquid down for another 5 minutes.

  • 8.

    Taste for seasoning then pour mixture into a blender and blend until a paste.

  • 9.

    You can either leave it chunky or blend it into a smooth paste.

  • 10.

    The more you cook out the liquid from the beer and Worcestershire the firmer the paste will be.

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