Ingredients
500g minced turkey
3 carrots
1 onion
1 red pepper
1 yellow pepper
tin of chopped tomatoes
glass of red wine
200ml vegetable stock
2 tbsp tomato puree
tin of kidney beans
2 tsp Chilli Chutney
Chilli Chutney
Ingredients
20 birds eye chillies
2 inches of root ginger
4 cloves of garlic
100ml red wine vinegar
50g brown sugar
100ml water
packet of gelatine
Method
for the chilli chop the onion and fry in a tablespoon of olive oil. Add the minced turkey and brown. Add the peppers and fry for 3 minutes. Add all the tomato puree stir for 30 seconds and then add the wet ingredients (tomatoes, wine and stock) and the carrots. Simmer for 15 minutes. Just before serving add the kidney beans and the chilli chutney.
Serve with brown rice
To make the chilli chutney
in a food processor chop the chillis - a mix of red and green is what I used (less the stalks), the ginger and the garlic.
In a pan make a syrup with the water and sugar then add the chopped chillies, garlic and ginger. then add the red wine vinegar and reduce down. add the gelatine (as per packet instructions - some require mixing in cold water) and let cool. Jar and put in the fridge.
This is really versatile and can be used in sauces, on sandwiches and the fishcakes (in the next recipe). It is really firey hot but you can modify the heat with the ingredients. The recipe above made 2 jars.
