Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup water
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a roasting pan and roast for 20-25 minutes, until the skin is charred and the peppers are tender.
2. Remove the peppers from the oven and let them cool for a few minutes. Peel off the skin and discard it.
3. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5-7 minutes, until the onion is translucent.
4. Add the roasted red peppers, brown sugar, cumin, coriander, salt, black pepper, apple cider vinegar, and water to the saucepan. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the chutney has thickened and the flavors have melded together.
6. Remove the saucepan from the heat and let the chutney cool for a few minutes.
7. Transfer the chutney to a blender or food processor and blend until smooth.
8. Serve the roasted red pepper chutney warm or cold, as a dip or a condiment.
- Time:
Preparation time: 10 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of chutney
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 35
- Fat: 1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- You can use white vinegar or rice vinegar instead of apple cider vinegar.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Add a tablespoon of honey for some sweetness.
- Add a tablespoon of chopped fresh cilantro for some freshness.
Tips and tricks:
- Make sure to roast the peppers until the skin is charred and the peppers are tender.
- Use a blender or food processor to get a smooth and creamy texture.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the chutney in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chutney in a small bowl with crackers or bread.
- Use the chutney as a topping for grilled chicken or fish.
Garnishes:
- Garnish the chutney with a sprinkle of chopped fresh cilantro or parsley.
Pairings:
- Serve the chutney with grilled meats, vegetables, or bread.
Suggested side dishes:
- Serve the chutney with a side of rice or quinoa.
Troubleshooting advice:
- If the chutney is too thick, add a tablespoon of water at a time until you reach the desired consistency.
- If the chutney is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to roast the peppers until they are fully cooked to avoid any risk of foodborne illness.
Food history:
- Chutney is a condiment that originated in India and is made from a variety of fruits, vegetables, and spices.
Flavor profiles:
- The roasted red pepper chutney is sweet, tangy, and slightly spicy with a smoky flavor from the roasted peppers.
Serving suggestions:
- Serve the roasted red pepper chutney as a dip for vegetables or crackers, or as a condiment for grilled meats or sandwiches.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian