Roasted Pepper Chutney

Ingredients

• 4 medium red capsicum
• 2 medium tomatoes
• Salt to taste 
• 2 teaspoon oil
• 5-6 cloves garlic chopped
• 2 tablespoons brown sugar
• 2 teaspoons red chilli flakes
• 3 tablespoons cider vinegar

Method

1. 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.
2. 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.
3. Heat a pan. Put the capsicums and tomatoes in it and cook. Add salt and mix. Add chopped garlic (or garlic paste) and mix.
4. Add brown sugar and mix. Cook till the sugar dissolves and blends with the capsicums and tomatoes. Add red chilli flakes and mix.
5. Add apple (cider) vinegar and cook till you get a chutney consistency.
6. Cool and store.

Nutrition Info