Prepare the base: Heat olive oil in a large pan over medium heat. Add sliced onions and cook slowly until soft and caramelized (about 15–20 minutes).

Add peppers and spices: Stir in the diced red peppers, smoked paprika, chili flakes, salt, and black pepper. Cook for 5 minutes.

Sweeten and balance: Add brown sugar and apple cider vinegar. Stir until the sugar dissolves completely.

Simmer: Reduce the heat and let the mixture cook down for 30–40 minutes, stirring occasionally, until thickened and jam-like.

Cool and store: Allow the chutney to cool before transferring to sterilized jars.

Serving and Storage Tips