Love the Smoky Red Chutney you get in Nando’s Sunset Burgers? Now you can make it at home with this easy peasy Nando’s fakeaway version! This Homemade Nando’s Smoky Red Pepper Chutney is delicious with peri peri chicken, but it also makes a great alternative to ketchup for burgers and hotdogs.
Love the sauce in Nando’s Sunset Burgers?
If you’ve ever had a Sunset Burger at Nando’s, you’ll know that it contains the most delicious sweet, smoky and spicy relish – this is Nando’s Smoky Red Pepper Chutney.
I recently recreated my own homemade version of Nando’s Sunset burger… but there was one problem… to give my fakeaway sunset burger the most authentic flavour, I needed to include Nando’s Smoky Red Chutney… But this is not something you can buy in the supermarket – so I made my own! And I’m so glad I did, because it makes ALL the difference – it tastes freakishly similar to the one you get in Nando’s.
It might be a little extra step… but it’s more than worth it!
Homemade Nandos Sunset Burgers
So easy to make!
And this fakeaway Nando’s Smoky Red Chutney is very quick and easy to make!
All you need to do is chop up a jar of roasted red peppers, then throw them into a small saucepan together with dried chilli flakes, sugar, smoked paprika, vinegar and water. Bring to the boil, then turn the heat down low and simmer for 15-20 minutes, or until thick and syrupy. That’s it!
(See the recipe card below for the full recipe.)
What to serve Smoky Red Pepper Chutney with?
Well the obvious option here is Homemade Nando’s Sunset Burgers!
But this delicious Smoky Red Pepper Chutney goes brilliantly with all my Nando’s copycat Peri Peri chicken recipes, such as:
- Peri Peri Chicken Wings (Nando’s Copycat)
- Peri Peri Chicken Breasts (Nando’s Copycat)
- Peri Peri Chicken Thighs (Nando’s Copycat)
- Homemade Nando’s Fino Pitta
But don’t stop there! This smoky red pepper relish makes a great alternative to ketchup on burgers and hot dogs – in fact it’s a wonderful condiment to take to a barbecue and impress your friends with your impressive culinary skills!
(Don’t worry, only you and I will know how secretly easy this is to make… and your secret is safe with me 😉)
Can you roast the red peppers yourself?
I’ve used jarred red peppers as it makes this recipe much quicker and easier, but if you’ve got a bit of extra time on your hands, you can absolutely roast the red peppers yourself. You’ll need 3 large red peppers and I recommend you do the following:
- Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Cut the red peppers in half lengthways and remove the seeds.
- Place the red pepper halves on a non-stick baking sheet or roasting tray and roast in the preheated oven for 20 minutes or until just slightly blackened. (If you don’t have a non-stick baking tray, lightly grease a regular baking tray with olive oil first, before roasting your peppers on it.)
- Once your peppers are roasted, pile them (still hot) into large plastic (heat-safe!) food bags and seal.
- Set aside to cool in the bags, then peel off the skins
- Continue with the recipe as written.
(The skin should slip off much more easily if you put them in plastic food bags to cool. But you can skip this step if you prefer.)
How to store Smoky Red Pepper Chutney?
Simply store the chutney an airtight container – such as an old jam jar – in the fridge.
How long will Smoky Red Pepper Chutney keep?
If you store the chutney an airtight container in the fridge, it will keep for about a week. (Though I very much doubt it will last that long – it’s far too moreish!)
(If you follow the proper procedure for the proper procedure for sterilizing jars and storing preserves the chutney should keep for longer, but I haven’t tested this, so I can’t say for certain how long it will keep like this. If you are keeping the chutney in the fridge and using it within 7 days, there should be no need to worry about any of this, though – so long as your old jam jar is nice and clean!)
Can you freeze Smoky Red Pepper Chutney?
Yes you can! Once cooked and cooled, put the Smoky Red Pepper Chutney in a lidded container and place in the freezer, where it will keep for up to 6 months.
Defrost overnight in the fridge and store in the fridge once defrosted.
If you like this recipe…
…you might also like:
Homemade Nando’s Smoky Red Pepper Chutney
Ingredients
- 1 jar roasted red peppers (320g / 11oz drained weight), diced – roughly 1cm / ½inch squares.
- 6 tablespoons water from the jar (or tap water)
- 1 teaspoon dried chilli flakes or to taste
- 3 teaspoons caster sugar
- 2 teaspoons smoked paprika
- 2 tablespoons apple cider vinegar (or white wine vinegar)
Instructions
- Place all the ingredients in a small saucepan. Bring to the boil, then turn the heat down low and simmer for 15-20 minutes, or until thick and syrupy.
- Store in an airtight container – such as an old jam jar.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Homemade Nando’s Smoky Red Pepper Chutney for later
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Kentleigh says
This turned out great; it tasted pretty much identical to Nandos.
Think I made it runnier than it’s supposed to be, though I used granulated sugar instead of caster sugar, which might’ve been the cause.
I also had to change the measurements as I had about 500g of peppers instead of 320g, so that might’ve been another issue.
Any suggestions on making it thicker? Was granulated sugar the cause or did I need to let it simmer for longer?
One suggestion I’d like to make.
The ingredients state “6 tablespoons water from the jar”, which seems to assume it’s been bought in a jar.
I followed the advice above to roast the peppers myself, and so didn’t have “water from the jar” and just used tap water.
If I’d had the time, I might’ve soaked the peppers in a jar or water, but not sure that would’ve worked.
Eb Gargano says
Aw, that’s great to hear! The sugar is unlikely to have made a difference – much more likely is your pan size was slightly smaller than mine or your hob was slightly cooler than mine and so less water evaporated. It’s an easy fix – just simmer a bit longer next time (or use a bigger pan / higher heat!) And thank you for the suggestion. Tap water is absolutely fine and no need to soak your peppers – I’ll make that amend so it’s clear for everyone. Eb 🙂