Roasted Pepper Chutney

Main Ingredients	Red capsicum, Tomatoes
Cuisine	Indian
Course	Pickles, Jams and Chutneys
Prep Time	31-40 minutes
Cook time	16-20 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients list for Roasted Pepper Chutney

• 4 medium Red capsicum
• Tomatoes
• 2 medium Tomatoes
• to taste Tomatoes
• 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

Calories	306
Carbohydrates	46.7
Protein	5.2
Fat	11.2
Other Fiber	Thiamine- 1.6mg