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Tomato and Red Pepper Chutney RECIPE

This recipe for Tomato and Red Pepper Chutney has been reproduced courtesy of Orce Serrano Hams & Ceramics -

This mini chorizo tortillas recipe combines the most famous of Spanish sausages into one of the most famous Spanish recipes – the tortilla. A Spanish tortilla can be cooked in small (14cm is ideal) terracotta cazuelas or ‘sartenes’ (cazuelas with handles) making mini tortillas ideal for both shared tapas and starters. For this recipe we are using the home made ‘Orce Fire Chorizo’ to add a serious kick to proceedings although picante and dulce versions work equally well.

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Tomato and Red Pepper Chutney

A delicious tomato and red pepper chutney with hints of garlic, like all chutney this one pairs extremely well with cheeses (sheep’s milk cheese being especially good) and a good red wine. Great to accompany your Spanish tapas or enjoy simply with bread and crackers.


1.5kg Vine ripened tomatoes, chopped
10 Garlic cloves, crushed
4 Red bell peppers, chopped
3 Medium onions, diced
1 tsp Cumin seeds
2 tsp Coriander seeds
6 tbsp Brown sugar
8 tbsp Red wine vinegar
Juice and grated zest of 4 medium oranges
4 Tbsp / generous drizzle extra virgin olive oil


  • Crush the coriander and cumin seeds then lightly toast in a cazuela until they release their aroma.

  • Drizzle the olive oil in a large cazuela, add the seeds and onion and fry until the onion is softened.

  • Add the rest of the ingredients and bring to the boil then reduce to a simmer.

  • Stirring frequently the chutney should thicken into your desired consistency.

  • Pour the chutney into sterilized jars and top with olive oil before sealing.

This tomato and red pepper chutney will keep for up to 4 months but is nicely mature after 4 – 5 weeks, once open, keep refrigerated and consume within 3 days.

Orce Serrano Hams & Ceramics

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