Roasted Red Pepper and Tomato Chutney
A delightful and flavorful chutney that marries the rich taste of roasted red peppers, sweet cherry tomatoes, and aromatic cumin seeds. This chutney is perfect for serving alongside breads, crackers, or as a tangy condiment with any main dish. It offers a medium level of spice, making it ideal for those who enjoy a bit of a kick without overwhelming heat. This vegetarian recipe is not only vibrant and flavorful but also easy to prepare and perfect for a variety of occasions.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Dietary Info: Vegetarian
Spice Level: Medium
Ingredients
| Ingredient | Amount |
|---|---|
| Large red onion, roughly chopped | 1 |
| Garlic cloves, roughly chopped | 4 |
| Red peppers, roughly chopped | 2 |
| Fresh cherry tomatoes | 500g |
| Cumin seeds | 1 tsp |
| Oil (vegetable or olive) | 2 tbsp |
| Vinegar (white or apple cider) | 1 tbsp |
| Salt | 1 tsp |
| Green chilli | 1, finely chopped |
Instructions
-
Prepare the vegetables:
Begin by preheating your oven to 180°C (350°F). In a large roasting tin, add the roughly chopped red onion, garlic cloves, red peppers, and fresh cherry tomatoes. These vibrant ingredients form the heart of this chutney, providing both sweetness and depth. -
Season and toss:
Drizzle the vegetables with 2 tablespoons of oil and 1 tablespoon of vinegar. Sprinkle the cumin seeds, 1 teaspoon of salt, and the finely chopped green chilli over the top. Toss everything together in the roasting tin to ensure the vegetables are evenly coated with the oil, vinegar, and seasonings. -
Roast the vegetables:
Place the roasting tin in the oven and allow the vegetables to roast for approximately 1 hour. Stir occasionally to ensure even cooking. The red peppers should become soft and slightly charred, the tomatoes will burst and release their juices, and the onions should soften and caramelize, adding a natural sweetness to the chutney. -
Blend the mixture:
Once the vegetables are roasted to perfection, remove the tin from the oven and let the mixture cool slightly. Transfer the contents to a blender or food processor and blend until smooth, creating a rich and creamy chutney base. -
Strain for smoothness:
For a silky texture, push the blended mixture through a fine sieve, discarding any solids. This step helps achieve a perfectly smooth chutney with a velvety consistency. -
Store and serve:
Pour the strained chutney into a sterilized jar or airtight container. This Roasted Red Pepper and Tomato Chutney will keep for up to two weeks in the refrigerator, allowing you to enjoy it over time. Serve it as a tangy dip, spread, or accompaniment to your favorite dishes.
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 40 kcal |
| Total Fat | 2.5 g |
| Saturated Fat | 0.4 g |
| Carbohydrates | 4.5 g |
| Protein | 0.8 g |
| Fiber | 1 g |
| Sodium | 210 mg |
| Sugars | 2.5 g |
Tips for Success:
- Chilli adjustment: If you prefer a spicier chutney, feel free to add more green chillies or use a hotter variety of chilli.
- Storage: For longer preservation, consider sealing the chutney in sterilized jars using a water bath canning method.
- Pairing suggestions: This chutney pairs beautifully with a cheese platter, grilled meats, or even spread on sandwiches for an added layer of flavor.
This Roasted Red Pepper and Tomato Chutney is not only simple to make but adds a burst of flavor to a wide range of dishes. Enjoy the smokiness of the roasted vegetables combined with the tang of vinegar and the warmth of cumin for a versatile and delicious condiment.
