Red bell pepper chutney
Spicy sweet and sour sauce with parsley
◷45 minutes + 2 hours cooling
Vibrant, spicy chutney with a rich red pepper flavor, perfectly balanced with the sweet-and-sour notes of vinegar and sugar. Mustard seeds and red pepper flakes add a kick, while fresh parsley brings a bright, fresh note. An excellent sauce to serve with meat, cheeses, or as a spread for sandwiches.
Ingredients
◎8 servings
Olive oil(extra virgin, a little for frying)
Red onion(½ large onion, finely chopped)60 g
Red bell pepper(≈ 160 g, remove seeds, cut into 1–1.5 cm cubes)2 pcs
White wine vinegar120 ml
Sugar60 g
Garlic(crush)1 clove
Fresh ginger(piece ~1–1.5 cm, crushed)3-4
Mustard seeds yellow(½ tsp.)1.5 g
Salt(½ tsp.)3 g
Red pepper flakes(¼ tsp.)0.5 g
Fresh parsley(2 tbsp finely chopped, add only to cooled chutney)10 g
Instructions
Preparation
1
Heat extra virgin olive oil in a small saucepan over medium heat.
2
Add the finely chopped red onion and cook until softened, about 5 minutes.
3
Add the diced bell pepper, white wine vinegar, sugar, crushed garlic, crushed ginger, yellow mustard seeds, salt, and red pepper flakes.
4
Bring the mixture to a boil, then reduce the heat.
5
Simmer over low heat, stirring occasionally, until the mixture thickens and reduces in volume — approximately 30–35 minutes.
6
Remove from heat and let cool completely, about 1½–2 hours.
7
When the chutney has completely cooled, remove the crushed garlic and ginger.
8
Stir in the finely chopped fresh parsley just before serving.
Important
⚠️ Add parsley only to cooled chutney
If you add parsley to a hot sauce, it will wilt and lose its freshness and vibrant color
Serve at room temperature
The flavor is best enjoyed at room temperature, rather than straight from the refrigerator
Storage
In the fridge
Up to 7 days in an airtight container
Before serving
Make sure to take it out in advance so the chutney warms up to room temperature
What to serve with
Perfectly with
Fried meat, poultry, hard cheeses, as a base for sandwiches, with crackers
Tips
Consistency
Chutney should thicken and reduce in volume by approximately half
Spices
Mustard seeds add a distinctive texture and piquancy