Ingredients with Measurements:
- 2 red bell peppers, roasted and chopped
- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup water
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them on a baking sheet.
3. Roast the red bell peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
4. Remove the red bell peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10-15 minutes.
5. Once the red bell peppers are cool enough to handle, peel off the skin and chop them into small pieces.
6. In a large saucepan, sauté the onion and garlic over medium heat until they are soft and translucent.
7. Add the diced pumpkin, apple cider vinegar, brown sugar, ground cumin, ground coriander, salt, black pepper, cayenne pepper, and water to the saucepan.
8. Stir the ingredients together and bring the mixture to a boil.
9. Reduce the heat to low and let the chutney simmer for 20-25 minutes, or until the pumpkin is tender.
10. Remove the chutney from the heat and let it cool for 5-10 minutes.
11. Transfer the chutney to a food processor or blender and puree until smooth.
12. Serve the roasted red pepper pumpkin chutney warm or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 70
- Fat: 0g
- Carbohydrates: 18g
- Protein: 1g
- Fiber: 2g
- Sugar: 14g
- Sodium: 150mg
Substitutions for ingredients:
- Red bell peppers: You can use any color of bell pepper in place of the red bell peppers.
- Pumpkin: You can use butternut squash or sweet potato in place of the pumpkin.
- Apple cider vinegar: You can use white wine vinegar or rice vinegar in place of the apple cider vinegar.
- Brown sugar: You can use honey or maple syrup in place of the brown sugar.
Variations:
- Spicy Roasted Red Pepper Pumpkin Chutney: Add more cayenne pepper or red pepper flakes to make the chutney spicier.
- Sweet Roasted Red Pepper Pumpkin Chutney: Add more brown sugar or honey to make the chutney sweeter.
- Chunky Roasted Red Pepper Pumpkin Chutney: Skip the pureeing step and leave the chutney chunky.
Tips and tricks:
- To roast the red bell peppers, you can also use a gas stove or a grill.
- If you don't have a food processor or blender, you can use an immersion blender or a potato masher to puree the chutney.
- The chutney will thicken as it cools, so you can add more water if you prefer a thinner consistency.
Storage instructions:
- Store the roasted red pepper pumpkin chutney in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the chutney in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the roasted red pepper pumpkin chutney in a small bowl or jar.
- Garnish the chutney with chopped fresh herbs, such as cilantro or parsley.
Pairings:
- Serve the roasted red pepper pumpkin chutney with grilled chicken, pork, or tofu.
- Spread the chutney on toast or crackers as a snack or appetizer.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Rice or quinoa
- Naan bread or pita bread
Troubleshooting advice:
- If the chutney is too thick, add more water or vinegar to thin it out.
- If the chutney is too sweet, add more vinegar or lemon juice to balance the flavors.
- If the chutney is too spicy, add more brown sugar or honey to mellow out the heat.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw pumpkin.
- Store the chutney in the refrigerator and discard any leftovers that have been sitting 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.
- Pumpkin is a popular ingredient in Indian cuisine, especially during the fall and winter months.
Flavor profiles:
- The roasted red pepper pumpkin chutney is sweet, tangy, and slightly spicy, with a smooth and creamy texture.
Serving suggestions:
- Serve the roasted red pepper pumpkin chutney as a condiment or sauce for grilled meats, vegetables, or tofu.
- Spread the chutney on toast or crackers as a snack or appetizer.
- Use the chutney as a filling for sandwiches or wraps.
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Region: Indian