Chilli and pepper chutney

I made this quickly a couple of weeks ago when I was using up the veg in the bottom of the fridge before the arrival of the new organic box. I gave a bottle to Dick, who loves home-made chutney, and kept the other one. I've only just opened it, so it's only now that I know it's good enough to blog. It is, and there's just time to make some before there are no more peppers for the year.

This recipe came from Jamie Oliver in the Telegraph Magazine a few weeks ago; I've got a feeling it's an extract from his new book. I've simplified the method, to make it quicker.

Chilli and pepper chutney

red chillis (I used 4, Jamie specifies 8-10)
8 red peppers
a splash of olive oil
2 chopped onions (mine weren't red, Jamie's were)
a sprig of chopped rosemary leaves
2 bay leaves
2 tsp cinnamon (couldn't find a stick)
salt and pepper
100g brown sugar
150 ml balsamic vinegar

Start by sweating the onion in oil with the seasonings. Do it slowly, it should take at least 20 minutes until they are soft and golden.

If you want to skin your chilli and peppers, do so; I didn't bother. I took out the seeds and cores, then blitzed them all together in the Magimix (I left a few small lumps, but I was concerned not to leave great big bits of chilli, so it ended up quite finely chopped).

Add the pepper and chilli mush, together with the sugar and vinegar. Cook slowly until there's no more liquid. You should keep an eye on it, but you don't need to hang over it all the time; a little stir every so often will stop it sticking. I don't remember how long it took to cook, but allow an hour. It will be dark and thick when it is ready. Pour into sterilised jars (either run them through the dishwasher, or put them in a warm oven for half an hour or so).

You can use this straight away, but all chutneys improve with a bit of keeping.