Wednesday, November 18

MAKE IT: Roasted Pepper and Onion Sweet Chutney

Chutneys are a great accompaniment to many dishes. Their bold flavors, fresh ingredients, and subtle textures blend well into any meal. Traditionally found in Indian, Southern Asian, and occasionally English recipes, chutneys are a great way to incorporate a little extra something to your menu. Most chutneys can be made ahead of time, keep well in the refrigerator, and are a great way to use excess vegetables. A good thing to remember about chutneys is that they are best when served at room temperature.

Makes approximately 2 cups 
Full time 30 minutes (cool time included)

The needs-

7 oz jar roasted peppers, (or 4 peppers roasted and oiled) diced
1 medium onion, diced
1/4 cup red wine vinegar
3 tbsp sugar
2 tbsp olive oil
2 tsp minced garlic
1 tsp salt
1/4 tsp ground mustard
1/8 tsp cayenne pepper

The know-

In a skillet heat olive oil over medium high heat.

Add peppers and saute for 2 minutes.

Add in onions and garlic, saute until translucent, 5-8 minutes.

While this cooks down, dissolve sugar in vinegar.

Stir vinegar mixture into the saute pan along with salt. Cook until liquid evaporates.

Stir in mustard and pepper, mixing well to fully incorporate. Saute 1 minute more.

Move to bowl and allow to cool to room temperature before serving or storing.