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Recipe Red pepper and goji berry chutney

Chutney are often rich with bold flavours. This recipe is no exception, with its red pepper, different varieties of apple, raisins, sherry vinegard, and many other marvellous ingredients to be enjoyed without delay.

Chutney aux poivrons et baies Goji
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Preparation time:
45min
Heat treatment time:
45min
Difficulty:
Community rating:

Ingredients

Number of persons: Several

For three 200-255 ml jars or two 350-435 ml jars:

  • 1 large red pepper
  • 2 red onions
  • 1 Golden Delicious apple
  • 1 Jonagold apple
  • 200 g of brown sugar
  • 3 cl of sherry vinegar
  • 50 g of raisins
  • 100 g of goji berries
  • ½ of a small cooked red beet
  • 1 cm of fresh ginger
  • A few fennel seeds

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Preparation

  1. Plump the raisins and goji berries by soaking them in hot tea for a few minutes. Take the skin off the red pepper, peel the apples and onions, and dice.
  2. Put the sugar in a frying pan with the sherry vinegar and melt on low heat. Add the apples and all the vegetables (except for the beet), as well as the ginger and fennel seeds.
  3. Stew and boil down for around 20 minutes while stirring. Add the diced beet.
  4. Pour the chutney mixture into jars and proceed immediately to sterilisation (“heat treatment”) for 45 minutes at 100°C.

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