Side dish - Spicy Baby Tomato & Sweet Pepper Chutney recipes

Author: Aurelia Simmons  

Find out how to make delicious Sweet Pepper Chutney with this vegetarian recipe from Veggie A full-bodied, rich roasted red pepper chutney with the sweetness of peanuts and onions and the tang of tomatoes. This easy to make Spicy Baby Tomato & Sweet Pepper Chutney dances on the tongue with notes of sweet, sour and spice.

Three-Pepper Chutney

Three-Pepper Chutney
This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it on sandwiches instead of high-fat mayonnaise. -Lisa Louw of Alachua, Florida
Provided by: Taste of Home
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 2 items
Cuisine: North America, Mexican
Number of ingredients: 7
Ingredients:
  • 1-1/2 cups packed brown sugar
  • 1-1/2 cups cider vinegar
  • 3 medium green peppers, chopped
  • 3 medium sweet red peppers, chopped
  • 3 jalapeno peppers, seeded and chopped
  • 1 medium onion, chopped
  • 1 teaspoon salt
Nutrition:
  • Calories: 97 calories
  • Fat: 0 fat (0 saturated fat)
  • Cholesterol: 0 cholesterol
  • Sodium: 157mg sodium
  • Carbohydrate: 25g carbohydrate (23g sugars
  • Fiber: 1g fiber)
  • Protein: 1g protein. Diabetic Exchanges: 1 starch.
How to cook:
  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool.
  2. Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.
Notes: Spicy Baby Tomato & Sweet Pepper Chutney, Ingredients ; 750 g mixed baby tomatoes (red, orange & yellow) halved, leaving a few of the smaller ones whole ; 175 g mixed sweet mini (bell) peppers (red,

How to make red pepper chutney

Learn how to make spicy red pepper chutney. Ingredients: Two red peppers, diced Three or Duration: 1:54

Spicy Tomato Chilli & Red Pepper Chutney

How To Make Spicy Tomato Chilli & Red Pepper ChutneyChutney is a dish that comes from the Duration: 15:52

Spicy Baby Tomato & Sweet Pepper Chutney

Spicy Baby Tomato & Sweet Pepper Chutney
This easy to make Spicy Baby Tomato & Sweet Pepper Chutney dances on the tongue with notes of sweet, sour and spice. You’ll want to eat this chutney straight out of the jar it’s so good!
Provided by: Camilla Hawkins
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 800 servings
Cuisine: British
Number of ingredients: 11
Ingredients:
  • 750 g mixed baby tomatoes (red, orange & yellow) ( halved, leaving a few of the smaller ones whole)
  • 175 g mixed sweet mini (bell) peppers (red, orange & yellow) ( diced)
  • 350 g red onions (chopped)
  • 1 tsp salt flakes
  • 2 tsp mustards seeds
  • ¼ tsp ground ginger
  • ½ tsp crushed chillies (flakes, more if you wish)
  • 2 garlic cloves (finely sliced)
  • 300 mls cider vinegar (I used organic)
  • 90 g currants or sultanas
  • 225 g light muscovado sugar
How to cook:
  1. Add all the ingredients to a preserving pan except the tomatoes.
  2. Bring to the boil and then reduce to a simmer for 25 minutes, stirring often.
  3. Add the tomatoes and simmer for a further 35 minutes, still stirring. (The chutney will go syrupy and part easily when a wooden spoon is dragged through it).
  4. Ladle into the hot jars and seal with lids.
  5. Makes about 800 mls (2 – 3 jars).
Notes: Pepper and onion chutney, Wash and dice the chilli. Heat the oil in a saucepan. Add the vegetables and apple. Sauté for a couple of minutes. Add the syrup, vinegar, salt and paprika

Sweet Pepper Chutney

Sweet Pepper Chutney
Find out how to make delicious Sweet Pepper Chutney with this vegetarian recipe from Veggie
Provided by: oly reeve
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 0 servings
Cuisine: British
Number of ingredients: 9
Ingredients:
  • 450g red, green and orange peppers
  • 900g bramley apples
  • 675g onions
  • 900g tomatoes
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp ground black pepper
  • 1lt pickling vinegar
  • 250g Fruisana fruit sugar
How to cook:
  1. Wash the peppers and cut them in half. Then remove the stalk and any seeds and chop the peppers finely.
  2. Peel, core and dice the apples, then finely dice the onions. Wash and dice the tomatoes and place in a large preserving pan.
  3. Stir in the paprika, cayenne pepper and ground black pepper, mixing well, and then stir in the vinegar and bring to the boil. Allow the spiced appleas, onions, tomatoes and peppers to simmer for about 45 minutes until softened.
  4. When the fruit and vegetables are ready, spoon in the Fruisana, stir until dissolved and continue to simmer until desired consistency is reached.
  5. Pour into warmed jars, cover and label. Store in a cool dark place for at least three months before using.
Notes: 10 Best Red Tomato and Red Pepper Chutney Recipes, The Best Red Tomato And Red Pepper Chutney Recipes on Yummly | Roasted Red Pepper Chutney, Coriander Chutney And Red Pepper Chutney, Grilled Scallops With

Roasted Red Pepper Chutney

Roasted Red Pepper Chutney
A full-bodied, rich roasted red pepper chutney with the sweetness of peanuts and onions and the tang of tomatoes. Gluten free and vegan.
Provided by: Vaishali · Holy Cow! Vegan Recipes
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Fusion Indian
Number of ingredients: 10
Ingredients:
  • 2 roasted red bell peppers (you can use the jarred ones or
  • 1/2 cup peanuts
  • 1 small onion (minced)
  • 1 small tomato (minced)
  • 1/2 tsp cayenne
  • 1/2 tsp curry powder
  • 1/2 tsp paprika (optional)
  • 2 tsp sugar
  • 1/2 tsp coconut oil
  • Salt to taste
Nutrition:
  • Calories: 142 kcal
  • Carbohydrate: 10.9 g
  • Protein: 5.7 g
  • Fat: 9.7 g
  • Fiber: 3.4 g
  • Serving Size: 1 serving
How to cook:
  1. Roast the peanuts in a small saucepan for 2-3 minutes or until the skins are slightly darker. Set aside.
  2. In the saucepan, add the oil, heat, and then add the onions with a pinch of salt.
  3. Cook until the onions are softened, about five minutes.
  4. Add the tomatoes, sugar, curry powder, paprika and cayenne. Cook, stirring frequently, until the tomatoes have reduced and are darker and most of the liquid is gone.
  5. Place the peanuts and red peppers with the tomatoes and onions in a food processor. Blend. I like my chutney quite smooth, but leave it a little coarse if you'd like texture.
  6. Serve with dosa or use as a dip. Perfect either way.
Notes: Red Bell Pepper Tomato Chutney, Ingredients · 2 Red Pepper · 2 Large Vine Tomatoes · 2 Small pods of Garlic optional · 2 Tblspn Bengal Gram Chana Dal · 2 tsp Cumin Seeds Jeera
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