Onion and Red Pepper Chutney
Print This Recipe
INGREDIENTS 4 red bell peppers
1 tablespoon olive oil
1 red onion, halved and thinly sliced
1 jalapeno chili, halved (use caution)
2 garlic cloves, chopped
½ cinnamon stick
1 bay leaf
2 tablespoons red wine vinegar
¼ cup chicken stock or canned broth
1 teaspoon tomato pasteChar peppers over gas flame or in broiler until blackened on all sides. Wrap in a paper bag and let stand for 10 minutes to steam. Peel, seed and coarsely chop red peppers.
Heat oil in heavy large skillet over medium-high heat. Add onion and cook until deep golden brown, stirring frequently, about 10 minutes. Add bell peppers, jalapeno, garlic, cinnamon and bay leaf and sauté 2 minutes. Add vinegar, then stock and tomato paste. Reduce heat and simmer until chutney is thick and chunky, stirring occasionally, about 20 minutes.
Discard jalapeno, cinnamon and bay leaf. Cool.
(Can be prepared 3 days ahead. Cover and chill. Bring to room temperature before serving.)
Makes about 1-1/3 cups