Bulgarian Carrot Chilli
‘It looks like a carrot, but it kicks like a kangaroo’
The Bulgarian Carrot Chilli with its pointy shape and bright orange colour originates from Hungary. The native name for the Bulgarian Carrot Chilli is “Shipkas”, but their adoptive name describes these carrots looking peppers so well.
The plant grows well in a pot to 50 cm in height, so if you have a balcony, this chilli would be a great choice. The pods start off green and end up a bright orange, when they are fully mature.
A very crunchy chilli with a spicy and fruity flavour, and it is very suitable for roasting and pickling, or make your own delicious chilli chutney.
Sticky Chilli Chutney wit Bulgarian Carrot
8 Bulgarian Carrots
8 Orange or Yellow Capsicums
2 red onion
1 sprig fresh rosemary , leaves picked and chopped
2 bay leaves
1 cinnamon stick
Freshly grounded Pepper Pepper
100 grams brown sugar
150 ml balsamic vinegar
Sterilise a jar, so the chutney will last for a while. Place the chillies and capsicum in a tray under a hot grill, or over a hot barbecue, or in a griddle pan. Turn them now and then until they are blackened and blistered all over. Put them into a bowl to cool down. Cover the bowl with cling wrap. When they have cooled down you can peel off the skin. Now finely chop them and put them aside.
Heat up a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.
Now add the chopped chillies and capsicums, the sugar and the vinegar keep cooking. When the liquid reduces, you’re left with a lovely thick sticky chutney. Season well to taste. Finally remove the cinnamon stick and the bay leaves. Either spoon into the sterilised jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilised jars, the chutney should keep for a couple of months.
Thanks to Jamie Oliver for this delicious recipe.
Pods size: 10-12 cm long and 2 cm wide.
Heat: Upper mid heat
10-12 chilli seeds per packet