Sweet, spicy or sour chutneys are here to add interest to our flavors. They enhance our starters and main dishes and we love them! Don't forget to add some Florina Pepper Chutney to your cheese and charcuterie platter or canapés next time. It will add a gourmet touch to your appetizers and pleasantly surprise your guests with a sweet and spicy explosion of flavors...
Easy
Total: Aprox. 30 min
Α medium sized jar
Ingredients
- 1 kg of Florina peppers, juicy and fleshy
- 40 g olive oil
- 1 apple
- 1 large dry onion
- 5 - 6 cloves of garlic
- 200 ml apple cider vinegar
- 300 g brown sugar
- 2 tbsp orange zest
- 2 tsp salt
- 1 tsp pepper
- 1 - 1,5 tbsp hot chili flakes
- 2 - 3 tsp sweet chili flakes (optional)
- Juice of 1 lemon
How to
- Wash the peppers, remove the seeds and stems and chop them in a blender.
- Then chop the onion, garlic and apple in a blender.
- In a pot, add the olive oil and sauté the onion and garlic.
- Add the apple and the Florina peppers and boil for 10 - 15 min until the liquid has evaporated, stirring frequently.
- Add the sugar, apple cider vinegar, orange zest , salt , pepper and chili flakes and boil for another 10 - 15 mi, continuing to stir frequently.
- Before the last boil, add the lemon juice.
- When its consistency resembles that of jam it is ready.
- Transfer to sterile jars and once cooled, store in the refrigerator.
Note from Greek jar:
Florina peppers are so unique! If you can't find them where you live, you could substitute them with Romano peppers or red bell peppers.
In a blender you can either chop or puree your ingredients. It depends on the texture of the chutney you prefer.
The second time I made it, I added extra chili flakes to satisfy the lovers of too spicy... After this experiment, I think that the sweetness of the Florina pepper should prevail in this chutney and it should not be so spicy, so I stick to my original ratio. You can adjust it to your own taste. Of course, the degree of spiciness depends on how hot or not the chili flakes you have on your shelf are... If you prefer milder flavors, then reduce the amount of hot chili flakes.
Homemade chutneys contain no preservatives and should ideally be consumed within 2-3 months.
