Sweet Pepper Chutney |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 tbsp olive oil | 1 purple onion, chopped | 3 cloves garlic, crushed |
| 3 tbsp wine vinegar | 2 tbsp brown sugar | 1 tbsp corn syrup |
| 1 tbsp mustard seeds | 1 tbsp ground cloves | 1/2 tsp ground mace |
| 1/2 tsp ground allspice | 1 tsp ground cinnamon | 5 sweet red peppers, seeded and cut in strips |
| salt and fresh-ground pepper to taste | ||
| 1 | In a skillet, heat oil and lightly fry onion and garlic until tender. Add vinegar, sugar, syrup, mustard seeds and spices. Mix well, add red peppers and cook 2 minutes. Season to taste. Serve warm or at room temperature. |