Ingredients with Measurements:
- 2 red bell peppers, roasted and chopped
- 2 ripe mangoes, peeled and diced
- 1 small onion, chopped
- 1 tablespoon fresh ginger, grated
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon red chili flakes
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stem, and place them on a roasting pan, cut side down.
3. Roast the peppers in the oven for 20-25 minutes or until the skin is charred.
4. Remove the peppers from the oven and let them cool for a few minutes.
5. Once the peppers are cool enough to handle, remove the skin and chop them into small pieces.
6. In a saucepan, combine the chopped roasted red peppers, diced mangoes, chopped onion, grated ginger, apple cider vinegar, brown sugar, cumin powder, coriander powder, red chili flakes, salt, and pepper.
7. Cook the mixture over medium heat, stirring occasionally, until the mangoes are soft and the chutney has thickened, about 20-25 minutes.
8. Remove the chutney from the heat and let it cool for a few minutes.
9. Transfer the chutney to a blender or food processor and blend until smooth.
10. Serve the chutney warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes about 2 cups of chutney, serving size is 2 tablespoons.
Nutritional information:
Calories: 60
Fat: 0.2g
Carbohydrates: 15.4g
Fiber: 1.3g
Protein: 0.6g
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or roasted eggplant.
- Mangoes can be substituted with peaches or apricots.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Cumin powder can be substituted with curry powder or garam masala.
Variations:
- Add a pinch of cinnamon powder for a warm and spicy flavor.
- Add a tablespoon of lime juice for a tangy flavor.
- Add a tablespoon of chopped fresh mint for a refreshing flavor.
Tips and tricks:
- To roast the red bell peppers, you can also use a gas stove or a grill.
- You can make the chutney ahead of time and store it in an airtight container in the refrigerator for up to a week.
- The chutney can also be frozen for up to 3 months.
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.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon.
Garnishes:
Garnish the chutney with chopped fresh cilantro or mint.
Pairings:
Serve the chutney with grilled chicken, fish, or vegetables.
Suggested side dishes:
Serve the chutney with naan bread, rice, or roasted vegetables.
Troubleshooting advice:
- If the chutney is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the chutney is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients.
- Store the chutney in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Chutney is a condiment that originated in India and is made with a variety of fruits, vegetables, and spices.
Flavor profiles:
This Roasted Red Pepper Mango Ginger Chutney has a sweet and spicy flavor with a hint of tanginess from the apple cider vinegar.
Serving suggestions:
Serve this chutney as a condiment with grilled meats or vegetables, or as a dip with crackers or chips.
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Region: Indian