Red Bell Pepper Chutney
By America's Test KitchenPublished on February 24, 2011
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
1 tablespoon olive oil 1 medium red onion, chopped fine4 red bell peppers, cored, seeded, and cut into ½-inch pieces1 cup white wine vinegar ½ cup plus 2 tablespoons sugar 2 medium garlic cloves, peeled and smashed1 (1-inch) piece ginger, cut into thin coins and smashed1 teaspoon yellow mustard seeds 1 teaspoon table salt ½ teaspoon red pepper flakes
Before You Begin
This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.
Instructions
- Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 7 minutes. Add peppers, vinegar, sugar, garlic, ginger, mustard, salt, and pepper flakes. Bring to simmer and cook until thickened, about 40 minutes. Cool to room temperature, about 2 hours or overnight. Serve with pork.
Yield
Serves 4 to 6 (Makes about 2 cups)Ingredients
1 tablespoon olive oil
1 medium red onion, chopped fine
4 red bell peppers, cored, seeded, and cut into ½-inch pieces
1 cup white wine vinegar
½ cup plus 2 tablespoons sugar
2 medium garlic cloves, peeled and smashed
1 (1-inch) piece ginger, cut into thin coins and smashed
1 teaspoon yellow mustard seeds
1 teaspoon table salt
½ teaspoon red pepper flakes
Ingredients
1 tablespoon olive oil
1 medium red onion, chopped fine
4 red bell peppers, cored, seeded, and cut into ½-inch pieces
1 cup white wine vinegar
½ cup plus 2 tablespoons sugar
2 medium garlic cloves, peeled and smashed
1 (1-inch) piece ginger, cut into thin coins and smashed
1 teaspoon yellow mustard seeds
1 teaspoon table salt
½ teaspoon red pepper flakes
Ingredients
1 tablespoon olive oil
1 medium red onion, chopped fine
4 red bell peppers, cored, seeded, and cut into ½-inch pieces
1 cup white wine vinegar
½ cup plus 2 tablespoons sugar
2 medium garlic cloves, peeled and smashed
1 (1-inch) piece ginger, cut into thin coins and smashed
1 teaspoon yellow mustard seeds
1 teaspoon table salt
½ teaspoon red pepper flakes
Why This Recipe Works
For a flavor-packed chutney recipe to accompany our slow-roasted pork shoulder, we used sweet and sour elements to cut the meat’s richness. Red peppers add a sweetness that contrasts nicely with the tartness of white wine vinegar.
Before You Begin
This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.
Instructions
- Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 7 minutes. Add peppers, vinegar, sugar, garlic, ginger, mustard, salt, and pepper flakes. Bring to simmer and cook until thickened, about 40 minutes. Cool to room temperature, about 2 hours or overnight. Serve with pork.
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