Check my blog a few days back, and the little tale about my fantastic friend’s Nonno, his chilli, and my lunch….
Well I decided in light of my moving plans I need to not waste the Chilli so I had a brain wave; Chilli Grape Chutney
So last night I did it, well attempted, I sampled tonight and yes very hot, but I like; genuinely like so here goes I hope I remember correctly
TMR tania-marie; chilli grape and green pepper (capsicum) chutney (with a hint of dried lemon grass)
grab your pot, th big one with the double handles if you can, turn on the gas and lets begin
this is going to take approximately 2 hours so make sure you can hover around the kitchen, not be chained to it… just a’hovering!
In the pot put
Then the crucial bits
Spoon the chutney in
Well I decided in light of my moving plans I need to not waste the Chilli so I had a brain wave; Chilli Grape Chutney
So last night I did it, well attempted, I sampled tonight and yes very hot, but I like; genuinely like so here goes I hope I remember correctly
TMR tania-marie; chilli grape and green pepper (capsicum) chutney (with a hint of dried lemon grass)
grab your pot, th big one with the double handles if you can, turn on the gas and lets begin
this is going to take approximately 2 hours so make sure you can hover around the kitchen, not be chained to it… just a’hovering!
In the pot put
- 2 tablespoons of Olive Oil
- 2 teaspoons of dried lemon grass
- red chilli to your taste, now mine is very hot and I added maybe 7... if you want it mild maybe two to three
- 3 small to medium red onions sliced thinly
- garlic to taste
- 1 large (mine was really big) green pepper (capsicum) chopped thinly
- 1 big bunch of green grapes cut in half (i did mine with scissors will still on the stalks… seemed easier; tell me what you think)
Then the crucial bits
- 2 cups of malt vinegar
- 1 ½ cups of sugar
- Salt and pepper to taste
- 2 tablespoons Moroccan season
- 2 tablespoons Maple Syrup
Spoon the chutney in