Harissa Chutney

A versatile combination

Hi foodies, after my move through the snow, from Wiltshire to devine Devon in February, I’m afraid I have been a bit slow in wrting my blogs from this gorgeous county.

Low tide, Appledore, Devon, Instow, boats
From Appledoe to Instow

No matter, I’m all settled in now & my mind is brimming with ideas as I fill my new kitcken with some local – & some not so local – ingredients to create tasty recipes to try & tempt your taste buds,

Being health consious & aware of what we are putting into our bodies, I am a big fanatic of home made food. Looking at the labels on jars of chutneys & harissa paste recently, I was amazed at the long list of ingredients – well I say ingredients! – that went into them As well as the amount of sugar & other dubious additives which take you down the highly processed route, in some the first ingredient was water. Are you aware that manufactures have to label their products with the ingredients listed in descending order? So, if water is first & chilli’s last, there isn’t a lot of those litte firey peppers in there.

Having procured a large bag of wonky peppers & some chilli’s I was off home to make my own.

Peppers, red onions, chillis, garlic, chutney
Colourful Veg

Harissa Chutney.

Makes 3.5 kg G/F D/F V Vegan. Utensils: Large saucepan. Sterilized jars & lids.

INGREDIENTS:

2 kg mixed peppers (from your local market). Deseeded & Sliced

2 Large Red Onions, peeled & chopped

100g Mixed Chilli’s. ( Vary the amount according to taste) Finely chopped.

3 Large Carrots, grated

6 Cloves Garlic, peeled & crushed

1 pack Italian Tomato Passata

340g Dark Molasses Sugar

600ml Red Wine vinegar

2 tbspns Rock Salt

3 Whole Star Anise

2 tbspn Ground Cumin

1 tbspn Ground Coriander

Juice of 1 Lemon

METHOD

In a large saucepan, over a medium heat, place the peppers, onions, carrots, & chilli’s. Add half the wine vinegar, cover & bring to the boil & cook until the onions are soft.

Add the remaining ingredients. Stiring, until the sugar dissolves. Bring to the boil, turn down the heat & simmer, uncovered until it reaches a jam like consistency.

Allow to cool & pot into sterilized jars.

Serve as a chutney, or if you want to use it as a harissa paste rub. Place a couple of large Tbspns in a blender with a Tbspn of olive oil & blend.

chutney, chillis, harissa, homemade, food
Hot & wholesome