Red bell pepper chutney
Spicy sweet and sour sauce with parsley
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
Instructions
Preparation
Heat extra virgin olive oil in a small saucepan over medium heat.
Add the finely chopped red onion and cook until softened, about 5 minutes.
Add the diced bell pepper, white wine vinegar, sugar, crushed garlic, crushed ginger, yellow mustard seeds, salt, and red pepper flakes.
Bring the mixture to a boil, then reduce the heat.
Simmer over low heat, stirring occasionally, until the mixture thickens and reduces in volume — approximately 30–35 minutes.
Remove from heat and let cool completely, about 1½–2 hours.
When the chutney has completely cooled, remove the crushed garlic and ginger.
Stir in the finely chopped fresh parsley just before serving.
If you add parsley to a hot sauce, it will wilt and lose its freshness and vibrant color
The flavor is best enjoyed at room temperature, rather than straight from the refrigerator
Up to 7 days in an airtight container
Make sure to take it out in advance so the chutney warms up to room temperature
Fried meat, poultry, hard cheeses, as a base for sandwiches, with crackers
Chutney should thicken and reduce in volume by approximately half
Mustard seeds add a distinctive texture and piquancy