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    clean kitchen where recipes are prepared

    Fiery chili pepper chutney

    Servings 1 persons, Preparation time 110 minutes, Cooking time: 75 minutes


    • 8 red peppers
    • 10 fresh red chillies
    • 3 tablespoons olive oil
    • 2 medium red onions, peeled and chopped
    • 1 thumb-sized piece of fresh ginger, peeled and finely grated
    • 1 sprig of fresh rosemary, leaves picked and chopped
    • 2 fresh bay leaves
    • 2 cloves
    • 1 small cinnamon stick
    • sea salt and freshly ground black pepper
    • 100 gram soft brown sugar
    • 100 millilitre balsamic vinegar


    • Start by sterilising your jar (or jars). Preheat your oven to 140°C. Wash your jam jars, lids and rubber seals in hot soapy water and rinse in warm water. Let the jars drip dry, place them on a baking tray and pop in the oven for 30 minutes.
    • Meanwhile, toss the peppers and chillies in a large roasting tray with 2 tablespoons of olive oil. When you remove the sterilised jars from the oven, turn the heat up to maximum (240°C). Once hot enough, add the tray of peppers and chillies to cook for 40 minutes, or until the skins have blackened. Using tongs, carefully transfer the peppers and chillies to a large bowl, cover it with cling film and leave to steam for about 20 minutes
    • Carefully peel all the peppers and chillies – you can wear plastic gloves to protect your hands if you like. Pull out the stalks and remove the seeds, then finely chop it all and put aside.
    • Make sure the stirrer attachment is in place in the HomeCooker pan, then set the temperature to 175°C. Once the pan has heated up, add 1 tablespoon of olive oil along with the onion, ginger, rosemary and bay leaves, cloves and cinnamon. Add a good pinch of salt and pepper and set the timer for 15 minutes, so the onions get golden and sticky.
    • When the time’s up, reduce the temperature to 130°C, add the peppers, chillies, sugar and vinegar. Set the timer for a further 60 minutes to reduce everything down to a thick, sticky chutney.
    • Once it’s done, remove the cinnamon stick, bay leaves and cloves. Spoon the chutney into jars and store them in a cool dark place. Delicious with roast meats, strong cheese or sausages.
    Fiery chili pepper chutney | Philips Chef Recipes

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