Pepper Chutney: 3 recipes to imitate

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Peppers are far more like just delicious raw food. From this you can, for example, also delicious chutneys conjure. They are delicious and above all prepared quickly.

Pepper chutneys taste spicy and often a bit sweetish

Paprika in the salad, paprika spread, stuffed peppers, pepper soup - yes, from the vegetables can be really many different and above all delicious dishes conjure.

But have you ever made a chutney out of it? This is very easy and fits perfectly among other things to the most varied meat dishes. In addition, it is nicely packaged and a great host gift for barbecues. How about with a delicious paprika-tomato-chutney or a paprika-mango-chutney? Sounds delicious? Well, then just try these recipes!

Recipe No. 1 - Paprika and tomato chutney

A true classic among pepper chutneys is the paprika and tomato chutney. It tastes spicy and is still somewhat sweetish. So say a real treat.


  • 2 red peppers
  • 500 g of tomatoes
  • 250g onions
  • 125 ml white wine vinegar
  • 200 g of sugar
  • 1/2 tsp crushed cloves
  • 1 tsp mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 1 teaspoon paprika powder


The tomatoes scald and skin. Then chop the tomatoes, the peppers and the onions and place in a saucepan. Then fry the mixture over medium heat in an open pot until only a little liquid is left. Then add the sugar and all the spices and bring to a boil over high heat and stirring for about ten minutes. After that, you can already fill the still hot chutney into glasses.

Recipe # 2 - Paprika Mango Chutney

If you would like to try a fruity version, then you are right with the delicious paprika mango chutney. Thanks to the mango, the ginger powder and the cayenne pepper, freshness and a light spiciness come into play here, which make the chutney very tasty.


  • 2 red peppers
  • 2 ripe mangos
  • 250g onions
  • 4 cloves of garlic
  • 250 g of sugar
  • 250 ml fruit or wine vinegar
  • 1/2 teaspoon curry
  • 1 tsp ginger powder
  • 1/2 teaspoon cayenne pepper
  • 1 pinch of cinnamon
  • 1/2 tsp salt
  • 50 g raisins


Chop the peppers and mangoes. Then finely chop the garlic, dice the onions and sweat both on a high flame but in only a little oil, but do not brown. Now add the pepper and mango cubes, the sugar, the vinegar and the spices, bring to a boil and simmer for about 60 minutes on a low heat. Stir occasionally.

Once the liquid is greatly reduced, add the raisins and simmer again for 15 minutes. If the whole thing has a jam-like consistency, you only have to taste the chutney with salt and cayenne pepper.

Recipe No. 3 - Paprika-Pear Chutney

Also fruity, but much milder in flavor is the paprika and pear chutney, which ensures a pleasant change on the menu.


  • 60 g of paprika
  • 140 g pear
  • 40 g spring onions
  • 1 clove of garlic
  • 50 g jelly sugar 3: 1
  • 50 ml of vinegar
  • Pepper, chili, ginger and thyme to taste


Finely chop the pepper, pear, spring onions and garlic cloves or chop. Then mix everything with the gelling sugar and add the vinegar. Then bring the whole thing to a boil and boil for four to five minutes. Keep stirring, so that nothing burns. Then season the chutney with the spices as you like - but keep stirring. Once the gel sample, like jam, succeeds, you can put the hot chutney into jars.

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