This roasted capsicum or red pepper or bell pepper sweet and spicy chutney is full of deep flavours, has a pungent taste of grainy mustard and mirin. It’s spicy but has a slight sweet taste of roasted red pepper and garlic. I try to come up with new recipes and try to include them in my sandwiches, wraps, as a side or even as a marination.
This particular one came to me when I was in CIA (Culinary Institute of America) and in my banquet class I was supposed to make a red pepper coulis. The recipe was absolutely delicious one but they were definitely spices lacking for my liking and the Indian in me couldn’t hold that urge of using them. Albeit I got an earful from the chef who was very particular about his recipes it was a big success for that day. Since then Red Capsicum or red pepper or bell pepper sweet and spicy chutney has become quite a favourite in my house.Try this for anything you like and I am sure you will like it as much as I do.
Chutneys and sauces are a big part of my meals, like I have mentioned in my previous posts too my mum has some amazing ideas for chutney and sauces and I think I have definitely taken that quality of making chutneys out of anything from her.
Every week I make a few chutneys and sauces and I store them in my fridge this one has definitely become a regular one. I try to include them in my sandwiches, wraps, as a side or even as a marination.
This is how you make this sweet and spicy chutney.
- 2 red capsicums cut lengthwise
- 1 yellow capsicum cut lengthwise
- 2 banana shallots cut lengthwise
- 2 banana shallots finely chopped
- 4 cloves of garlic
- 1 tbsp grainy mustard
- 2 or to taste red chillies finely chopped
- 1 tsp or to taste red chilli powder or cayenne pepper
- 1 tsp or to taste black pepper powder
- Salt to taste
- 1 tbsp mirin
- 1 tbsp olive oil
Drizzle olive, salt and pepper and roast all the capsicums, 2 banana shallots and garlic in preheated oven for 20-30 minutes till it gets a slight char on them. Finely chop the capsicum and shallots, keeping the garlic on the side. Chop the garlic.
Heat oil and add rest of the shallots, sauté for 5 minutes. Don’t let it brown, add in the chilli, garlic and all the spice powders. Sauté for 5 minutes and add the roasted capsicum mixture and grainy mustard.
Cook for another 5-7 minutes. Adjust salt. Turn the gas off and add the mirin.
Using a pestle mortar or food processor make a chutney.
Store it in a glass bottle in the fridge for up to 2 weeks.