Green Capsicum and Chilli chutney.

RECIPE TIME!!

This was one of the many jars of delicious that I whipped up for my Christmas gifts.
This spicy little devil suits just about everything. I've had reports of people spreading it on sausages, using it as a salsa with nachos, cooking it through a pasta sauce and Spomes even puts it on his sandwiches. It's handy when you need to give your food a little kick.

Here's how I rolled.

INGREDIENTS

• 2 kg green capsicums
• 250 ml white wine vinegar
• 900g white sugar
• 4 tbs green chilli
• 2tsp 'jamsetta'
  

Depending on what tickles your fancy, you can switch the green capsicum and green chilli for the red version of each for a slightly sweeter version.


Chop, chop. chop all your capsicums.





Then chop, chop, chop all your chilli's.
(Seeded or not, it's entirely up to you, the seeds give the chutney a great little kick which compliments the coolness of the capsicums but if you are not a fan of mega spice, take the seeds away.)





Place all ingredients, minus the 'jamsetta' in a nice big pot over a medium heat.
Stir constantly until sugar has dissolved. Bring mixture to a full, rolling boil and add the 'jamsetta', cook for a further five minutes.






Now if you like, pour all ingredients into a food processor and give it a whizz. I only do this because I was giving the chutney as a gift and wanted everything to look super neat. If it's just for home use, skip this part - It only makes more mess!






Spoon the mixture into hot, sterilized jars and seal.
Turn the jars upside down for one minute then back around again and place in a cupboard, or area away from sunlight to settle and cool.

All done!





On another mind-blowingly awesome note....

We are getting new neighbours!




Meep!


I CAN'T WAIT.