Chilichutney for meat and cheese

Name: chilichutney for meat and cheese
Total time: 35 min
Yield: 0
Ingredients: 8 Red pepper; 6 Red pepper; 4 tablespoon olive oil; 2 medium onion; 2 laurel leaf; 1 cinnamon stick; 75 gram cane sugar; 100 milliliters balsamic vinegar

Ingredients

Directions

Preheat the oven to 250 ° C. Place the peppers and peppers on a baking sheet and rub them in with a little oil. Bake them high in the oven until dark brown and then turn them over. Bake the other side brown and put them in a closed dish or pan to cool.
Peel the peppers and peppers and cut out the seed lists. Slice the flesh finely. Heat the oil in a large pan with a thick bottom and stir fry the onions in about 10 minutes until they are light brown and soft.
Add the chopped peppers and peppers and the rest of the ingredients and cook gently on low setting until the whole has become thick and viscous.
Transfer the chutney to clean glass jars and seal them. Turn them over and let them cool down. The chutney can be stored in the refrigerator for some time.