This spiced chilli chutney is hot and fiery but also sweet. Serve it with cheese as a brilliant way to cut through all that richness, or use it in exactly the same way you'd use any other chutney.
- 1 red pepper
- 16 red chillies
- 400ml apple cider vinegar
- 900g caster sugar
- 100g liquid pectin
- Pinch salt
Put the pepper and 12 of the chillies into a blender and process until finely chopped. Keep the seeds in if you like things very hot, take them out if you prefer things a little milder.
Simmer the processed chillies and pepper in the vinegar for 15-20 minutes, then pour the mixture through muslin, so you're left with hot, chilli-infused vinegar. This could be done through a very fine and clean sieve too.
Halve the rest of the chillies and remove the seeds, then finely chop. Return the vinegar back to a clean saucepan and bring to fierce boil. Stir in the pectin and the chopped chilli flesh, cook for one more minute or so then pour into sterilised jars.