Pepperoni chutney

Ingredients for 1 servings:

• 6 bell pepper(s), red
• 20 peppers with seeds
• 2 onions
• 10 cloves garlic
• 100 g celery
• 150 ml herbal vinegar
• 150 g raw cane sugar
• 250 g tomato paste
• 2 tsp salt
• 1 tsp, levelled black pepper, finely ground
• 2 bay leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

sweet, spicy, hot

Deseed the bell peppers. Cut each pepper, including seeds, onion, garlic, and celery, into pieces. Finely chop everything together in a food processor. Then add the herb vinegar, raw cane sugar, tomato paste, salt, pepper, and bay leaves and simmer for about 1 hour. Remove the bay leaves and pour the chutney into screw-top jars while still piping hot. This yields approximately 6-8 jars of 150-200 g each. It goes perfectly with rice and pasta dishes or simply on bread and butter.