Roasted Red Pepper and Tomato Chutney
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 1 hr
Hari says
This is a great chutney, it big and robust and works with lots of veggie starters and it's even great as a dip for your crisps too. You might think its a bit complicated but all you do it just throw everything onto a baking tray and cook it in the oven then blend it - simples!
- Ingredients
- Method
- 1 large red onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 2 red peppers, roughly chopped
- 500g of fresh cherry tomatoes
- 1 tsp cumin seeds
- 2 tbs oil
- 1 tbsp of vinegar
- 1 tsp salt
- 1 green chilli
Method
- Place the onions, garlic, peppers, and tomatoes into a roasting tin.
- Add the oil, vinegar, salt, chilli, cumin and toss well.
- Roast at 180ºC for about an hour, or until the peppers are soft, the tomatoes have burst, the onions should be soft and starting to caramelising.
- Transfer everything into a blender blend.
- Push this through a sieve, store in a jar. It should keep for two weeks in the fridge.
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