Chilli Chutney Recipe

This recipe is constantly changing and forever receiving the little tweak. Each summer I break it out when the capsicum are really cheap and chillis are every where. This is superb with crisp bread and cheese, cheddar is best but don't let me tell you what to eat with it.
Apologies for the mixed measurements, it is a pet hate of mine but you can work with it.

Alinka's Chilli sauce / Dad's Chilli Mole` / Giles' Chilli Chutney!
1kg Red Capsicum diced.
300-400gms of Chilli's, deseeded depending on their heat , diced.
1 large Granny Smitch apple, peeled and diced.
150mL Heinz tomato sauce.
50mL White Vinegar (Spiced is good)
150ml of vegetable oil.
2 tablespn of sugar. approx 40gms
Salt to taste - usually 3 teaspoons.

In a solid based pot heat oil to just above low heat, add the Caps, Chilli and Apple and soften until the skins of the caps start to remove. Add remaining liquid and sugar, simmer until well combined and reduced slightly. Remove a third of the mixture, blitz with hand held blender, add back the third and combine with a potato masher. Season with salt to taste.
Heat clean jars half filled with warm water in the microwave for five minutes on high, toss the water and add the hot Chutney, allow to cool for five minutes and then screw on lid and allow to cool completely. Refrigerate until use. They should keep for at least a month.
It is usually to tasty to leave - beats the pants off Vegemite'n'toast!

OH&S Note: Please wash your hands with soap after handling the flesh of chillis - and do not rub your eyes or touch your or anyone else's junk!!!

Giles