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Tickle your tatebuds with this tasty chutney recipe.
Blacken the outside of the capsicum over a naked flame or slice the sides and blacken skin side up under a grill.
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.
Remove the skin and also the core and seeds then roughly chop.
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.
Throw in the tomatoes and cook for several minutes and then season =with the slat and the pepper.
Toss in the capsicum and give it all a good mix through and cook for a further 2 -3 minutes.
Add in the beer and the Worcestershire and cook the liquid down for another 5 minutes.
Taste for seasoning then pour mixture into a blender and blend until a paste.
You can either leave it chunky or blend it into a smooth paste.
The more you cook out the liquid from the beer and Worcestershire the firmer the paste will be.
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