Red jalapeños are sweeter and earthier than their green counterparts. They’ve been left on the plant to ripen instead of being picked while green, which also makes them slightly hotter. Cook red jalapeño flakes into sauces and salsas, or simmer with vegetables and stock before blending for homemade soup with a touch of chilli warmth.
This fruity, festive chutney has a lingering warmth and is an ideal accompaniment to a cheeseboard or Boxing Day cold cuts.
- Heat 1 tbsp olive oil in a large saucepan and sweat 1 large chopped onion for about 10 minutes, or until soft.
- Add 2 diced Bramley apples (there’s no need to peel), 1 cinnamon stick, 5 cloves, a thumb of finely chopped root ginger, 150g dried cranberries, ½ tsp fine sea salt, 150g dark muscovado sugar, 100ml white wine vinegar, 1 sachet (8g) of red jalapeño flakes, and 500ml water.
- Stir until the mixture comes to a boil, then reduce the heat and leave to simmer gently, stirring occasionally, for about 1 ½ hours or until the mixture is thick and pulpy. The chutney should not be too dry as it will thicken further on cooling.
- Transfer the hot chutney into a sterilised 500ml jar, or two 250ml jars and seal. Leave to cool, then store in a cool, dark place.
- The chutney can be eaten immediately, but, if you can it is better to wait for 2 weeks, as the flavour improves with time. Once opened, store in the refrigerator.