ROASTED PEPPER CHUTNEY

An unusual chutney of roasted red capsicums and tomatoes cooked with cider vinegar.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutesINGREDIENTS
Red capsicums - 4 medium
Tomatoes  - 2 medium
Salt  - to taste
Oil  - 2 teaspoon
Garlic, chopped  - 5-6 cloves
Brown sugar  - 2 tablespoons
Red chilli flakes - 2 teaspoons
Cider vinegar  - 3 tablespoons


METHOD


Preheat oven to 180°C. Quarter red capsicums and tomatoes and place them on a baking tray. Sprinkle salt and oil and roast them in the preheated oven for twenty to twenty five minutes. Peel the outer skin and chop. Alternatively you can roast the capsicums and tomatoes directly on gas flame till the outer skin gets charred. Dip in cold water immediately, peel the charred skin off and chop them.Heat a pan. Put the capsicums and tomatoes in it and cook. Add salt and mix. Add chopped garlic (or garlic paste) and mix. Add brown sugar and mix. Cook till the sugar dissolves and blends with the capsicums and tomatoes. Add red chilli flakes and mix. Add apple (cider) vinegar and cook till you get a chutney consistency. Cool and store.

Recipe Tip :

You can make this chutney using green capsicums too. In which case you could use green tomatoes instead of red. Instead of apple (cider) vinegar you can use malt vinegar too.