Paprika-Zwiebel Chutney (Pepper and Onion Chutney)

Directions

1. Peel the onions and cut them into thin strips or small dice.
2. Wash and seed the peppers, and dice them small as well.
3. Heat the oil in a large pot and cook the onions and peppers for a few minutes until soft.
4. Sprinkle the sugar over them and let it caramelize briefly, stirring.
5. Deglaze with the vinegar and white wine.
6. Add the salt, paprika, pepper and a little chili if you like.
7. Stir everything well and let it simmer gently, uncovered, over medium-low heat for about 45–60 minutes.
8. Stir now and then, until the liquid has clearly reduced and the chutney is thick, like jam.
9. Taste at the end and add a little more salt, pepper or vinegar if needed.
10. Fill the hot chutney into very clean, heatproof jars and close them tightly.
11. Once cooled, keep in the refrigerator.

Tip: The chutney is especially good with cheese, grilled food, meat, burgers or fresh bread. For longer storage outside the fridge, use a tested canning method; just filling the jars while hot does not automatically make it shelf-stable.

From the Dahoam1516 recipe collection · Hans Diehl