If you love sweet peppers, then this recipe is an excellent way to preserve the best flavors of sweet summer peppers. I like to use a blend of mild peppers and occasionally toss in a few spicier peppers if I have them. You can use all red bell peppers, a classic like Jimmy Nardello peppers or even a sweeter pimento pepper. While I like to use a blend of peppers, using one kind will still yield an amazing flavor. This chutney has the deep roasted pepper flavor paired with the bright, pungent mix of vinegars and the light sweetness of the sweetener making it fantastic when served with cream cheese as a dip, alongside cheese and meat on a charcuterie board or a topping for grilled chicken or seafood.
Sweet Pepper Chutney
Ingredients
- 1 lb sweet red peppers
- 1 tablespoon olive oil
- 8 ounces chopped red onion
- 2 cloves minced garlic
- 1 teaspoon crushed mustard seed
- 1 teaspoon crushed coriander seed
- 1 teaspoon powdered cloves
- 1 teaspoon powdered ginger or ¼ teaspoon fresh minced ginger
- ½ teaspoon turmeric powder
- 1 cup apple cider vinegar
- ¼ cup balsamic vinegar
- ½ cup granulated sweetener see notes
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the peppers in a single layer and roast for 15-20 minutes or until darkened. Flip the peppers and roast for an additional 15-20 minutes or until blackened on all sides. Remove from the oven and let cool.
- When cool, remove the skins, seeds and white membranes from the peppers and roughly chop them. Set aside.
- In a large skillet or saucepan, heat the oil on medium heat. Saute the onion until just beginning to brown. Measure in the garlic, mustard seed, coriander seed, cloves, ginger, and turmeric. Saute for another 2-3 minutes or until fragrant.
- Reduce the heat to low. Add the peppers, apple cider vinegar, and balsamic vinegar and bring to a simmer. If using allulose or xylitol, you can add the sweetener and allow it to simmer. If using an erythritol blend, wait until the mixture has thickened and has been removed from heat to add the sweetener.
- Let the mixture simmer until thickened, about 30-40 minutes making sure to stir constantly when the mixture thickens in the last 10 minutes or so. The chutney should be thick enough that there is little moisture left when you drag a rubber spatula or wooden spoon across the bottom of the pan.
- Remove from heat and add the sweetener if you have not already added it. Stir until well dissolved.
- When the mixture has cooled, store in class jars and refrigerate. The chutney is best after letting it sit for a few days. Will keep in the refrigerator for up to 6 weeks.
Notes
If simmered or boiled, erythritol will crystallize when cooled. Adding it at the end of the cooking process will allow you to avoid that. If you do use a sweetener that crystallizes, you can reheat the chutney so that it dissolves.
You can also use an alternative sweetener such as allulose, bochasweet, or xylitol which can be simmered and will not crystallize when cooled. Those sweeteners also tend to caramelize which can add a richer flavor to the finished product.
Nutrition
Nutrition Facts
Sweet Pepper Chutney
Amount per Serving
Calories
13.5
% Daily Value*
Carbohydrates
1.9
g
1
%
Fiber
0.3
g
1
%
Protein
0.3
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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