pepper rellish

mark fletcher

mark fletcher

14th June 2011
mark fletcher

pepper rellish

cheeky little chutney/rellish ideal in a pastilla or artichoke bottom


  • 8 red peppers chard peeles and sliced
  • 8 yellow peppers chard peeld and sliced
  • 12 bananna shallots sliced
  • 8 cloves garlic whole
  • 3 tbsp smoked paprika
  • 1/4 bunch thyme
  • 6tbsp brown sugar
  • 100ml sherry vinegar
  • 1200g capers rinsed
  • 100g golden rasins


sweat the shallots,thyme and garlic with the smoked paprika
and the sugar and vinegar, boil, add the chard peppers cook down for a few minutes then fold through the raisins and capers

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