Smoky Sweet Chili Pepper Chutney
Indulge in the rich, smoky flavors of this homemade Smoky Sweet Chili Pepper Chutney, inspired by Jamie Oliver's technique. This versatile condiment is perfect for spicing up sandwiches, serving alongside grilled meats, or simply enjoying with cheese and crackers. Made with charred red bell peppers and fiery red chili peppers, this chutney beautifully balances sweetness and heat through the addition of brown sugar and balsamic vinegar. After simmering it to a thick, jammy consistency, you'll have a delightful topping or dip that will elevate any dish. Share it with friends and family or keep it to brighten your meals throughout the week!
N/A
Servings
81
Calories
12
Ingredients
Ingredients
red bell peppers
3 (charred, peeled, and seeded)
red chili peppers
3 (charred, peeled, and seeded)
red onions
2 (sliced)
olive oil
1 tablespoon (for frying)
bay leaves
2 (whole)
rosemary sprig
1 large (whole)
balsamic vinegar
1/2 cup (for simmering)
balsamic vinegar
2 tablespoons (for simmering)
cinnamon stick
1 large (whole)
brown sugar
3.5 ounces (by weight)
salt
1 pinch (to taste)
black pepper
1 pinch (to taste)
Instructions
1
Begin by charring the red bell peppers and red chili peppers over a gas flame or barbecue for about 3-5 minutes, until they are blackened on all sides. Once charred, place them in a large bowl and cover tightly with plastic wrap. Allow them to steam for 10-15 minutes to soften.
2
After steaming, carefully peel away the charred skins from the peppers, discard the skins, remove the cores, and scrape out the seeds (use gloves if you have sensitive skin). Transfer the prepared peppers to the work bowl of a food processor.
3
In a skillet, heat the olive oil over medium heat. Add the sliced red onions and sweat them for about 10 minutes, stirring occasionally, until they are soft, translucent, and lightly colored. Once ready, add the onions to the food processor with the peppers.
4
Pulse the mixture in the food processor until your desired consistency is reached, whether chunky or smooth. Return the mixture to the skillet.
5
In the skillet, add the bay leaves, rosemary sprig, balsamic vinegar, brown sugar, cinnamon stick, salt, and black pepper. Stir well to combine the ingredients.
6
Simmer the mixture over low heat for 30 minutes, allowing it to thicken to a jam-like consistency, stirring occasionally to prevent sticking. After simmering, remove the bay leaves and the cinnamon stick, and allow the chutney to cool completely before transferring it to a suitable container.
7
Store the chutney in the refrigerator, where it will keep for up to two weeks.
Nutrition Information
1g
Fat
20g
Carbs
0g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Sweet Chili Pepper Chutney?
It is a homemade condiment made with charred red bell peppers and fiery red chili peppers, balanced with brown sugar and balsamic vinegar for a smoky, sweet, and spicy flavor.
Who inspired the technique for this recipe?
The technique for this chutney is inspired by Jamie Oliver.
How long should I char the peppers?
The red bell peppers and red chili peppers should be charred for about 3-5 minutes until blackened on all sides.
What is the next step after charring the peppers?
Place the charred peppers in a bowl and cover tightly with plastic wrap to steam for 10-15 minutes.
How do I prepare the peppers after they have steamed?
Carefully peel away the charred skins, remove the cores, and scrape out the seeds before transferring them to a food processor.
What should I do if I have sensitive skin when handling chili peppers?
It is recommended to use gloves when peeling and seeding the charred chili peppers.
How long should I cook the red onions?
Sweat the sliced red onions in olive oil for about 10 minutes until they are soft and translucent.
What consistency should the chutney be?
The chutney can be processed to your desired consistency, whether chunky or smooth, and then simmered until it reaches a thick, jam-like consistency.
Which herbs are used in this chutney?
The recipe calls for whole bay leaves and a large rosemary sprig.
What type of vinegar is used for simmering?
Balsamic vinegar is used to provide acidity and balance the sweetness.
How much brown sugar is needed for this recipe?
The recipe requires 3.5 ounces of brown sugar.
Does the recipe include any whole spices?
Yes, it uses a large cinnamon stick and whole bay leaves during the simmering process.
How long does the chutney need to simmer?
The mixture should simmer over low heat for approximately 30 minutes.
What should I remove from the chutney after simmering?
Before cooling, remove the bay leaves and the cinnamon stick.
How should the chutney be stored?
Store the cooled chutney in a suitable container in the refrigerator.
How long will the chutney keep in the fridge?
The chutney will keep for up to two weeks when stored in the refrigerator.
What are the serving suggestions for this chutney?
It is perfect for spicing up sandwiches, serving with grilled meats, or enjoying with cheese and crackers.
How many calories are in this chutney?
One serving contains 81 calories.
What is the fat content of this recipe?
The chutney contains 1 gram of fat per serving.
How many carbohydrates are in a serving?
There are 20 grams of carbohydrates per serving.
Does this recipe contain protein?
No, this recipe contains 0 grams of protein.
How many red bell peppers do I need?
The recipe requires 3 red bell peppers.
How many red chili peppers are used?
The recipe calls for 3 red chili peppers.
What method can I use to char the peppers?
You can char them over a gas flame or on a barbecue.
What kind of oil is used to sauté the onions?
One tablespoon of olive oil is used for frying the onions.
Is salt and pepper added to the recipe?
Yes, a pinch of salt and black pepper are added to taste.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
What are the tags associated with this recipe?
Tags include chutney, condiment, peppers, homemade, smoky, sweet, spicy, jam, preserve, and sauce.
Can I make this chutney smooth?
Yes, you can pulse the mixture in a food processor until it reaches a smooth consistency.
Why do I need to stir the mixture while simmering?
Stirring occasionally prevents the chutney from sticking to the skillet as it thickens.