Red Pepper And Onion Chutney - cooking recipe

Ingredients

2 tbsp vegetable oil
1 2/3 lb onions, peeled and diced
1 lb red bell peppers, deseeded and diced
5 1/2 tbsp granulated or brown sugar
6 tbsp vinegar
1 cup dry white wine
1 tsp paprika
2-3 tbsp pickled green peppercorns

Preparation

Heat the oil in a large pan. Add the onion and pepper and saute over medium heat for 5 mins. Stir in the sugar, 2-3 tsp salt, vinegar, wine and paprika. Bring to a boil, cover and simmer for 1 hour. About 10 mins before the end of cooking time, remove the lid and let the chutney reduce so that there is no excess liquid. Stir in the pickled green peppercorns.
Pour into 4 sterilized jelly jars, cool then cover and seal tightly. Use within 3 months.