Chilli and Pepper Chutney

 

Last week turned out to be one of the most torturous of my life. Work was unbearably busy and stressful, and my man flu turned out to be a chest virus. But, I was determined not to let my ailment and pathetic immune system get the best of me, and come Thursday I was ready to “let the dogs out” (thank you Alan).

Thursday night kicked off with a wonderful dinner party hosted by the Chelsea Girl, followed by a few cocktails in a local bar. I was still on the water but having a better time than last Thursday when I was wrestling with my housemate for the last lemsip.

Friday was a different kettle of fish. Despite being completely knackered I made it into work as early as possible to ensure that I could leave…as early as possible. Come half four I was out the door like a whippet up a drainpipe, pedalling down the Embankment as fast as I my unnaturally big thighs could take me – slowing down once or twice to check out a jogging hottie catch breath. I got home, killed some more bad guys online, got into my casuals and hit the Hollywood Arms for a friends 30th birthday party. Where I preceded to make fun of my friend’s ridiculous shirt, eat a load of mini hamburgers, drink too much champagne/Appletinis and allow a fatigue induced alcohol coma force me into heading home around midnight.

The majority of Saturday was missed as I got in some much needed sleep. I did however wake up in time to make the remaining couple of hours of the North End Road market for a quick shop. After making my chutney and forcing it on my housemate, I got into my threads and armed with a new sense of optimism and a six pack (of beer, still working on the other); I headed to a long anticipated house party. Unfortunately, turning up to a house party at half ten does mean having to play catch up and talk to some drunken idiots. Around eleven I managed to set up camp in the corner of the living room where I held audience with some friends and caught up on the all the gossip. By three o’clock and after one slap, two rejections and a sick friend I stumbled home in an alcohol stupor sponsored by Kronenburg and Jose Cuervo.

Needless to say this chutney was the most successful enterprise of my weekend and has certainly added a little winter warmth to my sandwiches and cheese board. I also have plenty in reserve for any chutney related dilemmas that may arise.

Chilli and Pepper Chutney

Makes about 1 kg

You will need:

14 fresh red chillies

8 ripe red peppers (large)

2 medium red onions (peeled and chopped)

2 sprigs of fresh rosemary

2 fresh bay leaves

5 cm piece of cinnamon

150 ml of balsamic vinegar

100g of brown sugar

salt and pepper

olive oil

some sterilized jars (boiling them in water for about 30 – 45 minutes should do the trick)

1. Place the chillies and peppers under a grill.
2. Turn and grill until blackened and blistered all over (remember some will be done before the others).
3. Once done carefully place the chillies and peppers into a bowl and cover tightly with clingfilm (as they cool, the vegetables will cook in their own steam).
4. Once cooled, you should easily be able to peel of the skins, scoop out the seeds and trim the stalks.
5. Place the deseeded, peeled and trimmed vegetables in a blender.
6. Blend.
7. Put to one side.
8. Heat (medium) approximately one tablespoon off olive oil in a thick saucepan.
9. Add the onions, rosemary, bay leaves and cinnamon.
10. Cook for about 20 minutes until onions are golden, rich and sticky.
11. Add chillies, peppers, sugar and vinegar.
12. Reduce until left with a thick and sticky chutney.
13. Remove bay leaves, cinnamon and thyme.
14. Season with salt and pepper to taste.
15. Take off heat and spoon into your sterilized jars. Either:
    1. put in fridge for use straight away, or,
    2. place in a cool dark place (will keep for around two months).

It also makes a great burger relish