What do you do when its Valentines Day and you open up your fridge and discover that your red peppers are just about to expire? Well, you make red pepper chutney of course!
Feel like joining me? Here’s what we’re going to need:
Canola oil, red onion, red peppers (surprise!), balsamic vinegar, sugar, and mustard seeds.
Let’s get started, shall we? Saute about a cup of chopped red onion in a little bit of oil until its softened.
Add about 3 c of chopped red pepper, 1 c of sugar, and 200mL of balsamic vinegar. Continue cooking over medium heat for about 15-20 minutes, or until it has reduced a bit. Now, I love a good aged balsamic as much as the next girl but since we’re going to reduce this anyways, you don’t have to use the REALLY good stuff for this. A mid-range one will work just fine!
Add about 2 TBSP of mustard seeds and cook for another 5 minutes or so. Season to taste with salt and pepper, and allow to cool. This will keep in the fridge for a few days…if it lasts that long.
The applications for this chutney are endless – it’s great with cheese and crackers, as a burger topping, on sandwiches, or with grilled meat and vegetables…or just by itself. This would also probably be fabulous with some chopped peaches or mangos added, and maybe a jalapeño or two for some heat – now there’s an idea for next time! Stop reading and go make this and share it with someone you love, ok?