I want to remind you, while pepper season is still here, of a wonderful chutney made with sweet peppers and chili, based on a Jamie Oliver recipe.
The sweetness of roasted peppers balances the heat of chili, giving the dish a pleasant warmth. It can be served as a snack, a sauce for sausages, or alongside meat dishes.
- 8–10 fresh red chilies
- 8 ripe red sweet peppers
- olive oil
- 2 medium red onions, peeled and chopped
- 1 sprig of rosemary, leaves picked and chopped
- 2 bay leaves
- 100 g sugar
- 150 ml balsamic vinegar (red wine or sherry vinegar also works well)
- 1 cinnamon stick, about 5 cm long
- sea salt and freshly ground black pepper
Char the chilies and sweet peppers until blackened, using a grill pan, barbecue, or oven. Carefully transfer the hot peppers to a bowl (the chilies will be ready before the larger peppers) and cover tightly with plastic wrap. As they cool, they will continue to soften in their residual heat. Peel off the skins, and remove the stems and seeds.
Finely chop the flesh by hand or in a food processor.
Heat a pot and add some olive oil. Add the onion, rosemary, bay leaves, and cinnamon stick, and lightly season with salt and pepper. Cook over very low heat for 15–20 minutes, until the onion turns golden.
Add the peppers, sugar, and vinegar. Once the liquid evaporates, you’ll have a wonderfully thick chutney. Season to taste. Remove the cinnamon stick and bay leaves, spoon the chutney into sterilized jars, and store in a cool, dark place, or refrigerate and use immediately. Stored in jars, the chutney will last for several months.
Char the chilies and sweet peppers until blackened, using a grill pan, barbecue, or oven. Carefully transfer the hot peppers to a bowl (the chilies will be ready before the larger peppers) and cover tightly with plastic wrap. As they cool, they will continue to soften in their residual heat. Peel off the skins, and remove the stems and seeds.
Finely chop the flesh by hand or in a food processor.
Heat a pot and add some olive oil. Add the onion, rosemary, bay leaves, and cinnamon stick, and lightly season with salt and pepper. Cook over very low heat for 15–20 minutes, until the onion turns golden.
Add the peppers, sugar, and vinegar. Once the liquid evaporates, you’ll have a wonderfully thick chutney. Season to taste. Remove the cinnamon stick and bay leaves, spoon the chutney into sterilized jars, and store in a cool, dark place, or refrigerate and use immediately. Stored in jars, the chutney will last for several months.
