4 green peppers
2 tbsp groundnut oil
1 red onion, finely chopped
1 green chilli, de-seeded and finely diced
2 tsp sugar
2 tbsp red wine vinegar
200 ml fresh chicken stock
4 plum tomatoes


Grill the green peppers under a very hot grill until blistered and well charred all over. Place in a plastic bag and leave until cool enough to handle, then peel, de-seed and cut into 1 cm squares. Heat the groundnut oil in a heavy-based frying pan, add in the onion and fry gently, stirring often, until soft. Add the garlic and fry gently for another minute. Add the diced grilled peppers, chilli and sugar, and fry gently for a further 2 minutes. Pour in the red wine vinegar, bring to the boil and cook briskly until reduced by half. Stir in chicken stock, reduce the heat and simmer until the chutney is very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm until serving.