Lets first start with the word 'Jutney'. I'm not sure this word actually exists, but in my world a 'Jutney' is a cross between a jam and a chutney. This capsicum Jutney is super tasty and perfect for curries, spread on cheese and crackers or mixed into some Greek yoghurt for a dip. This recipe is great for using up leftover capsicums and tomatoes in the fridge. Ingredients:
2 Capsicums, finely chopped 3 Tomatoes 3 cloves garlic, minced 1 Small Onion, finely chopped 1/2 cup Red Wine Vinegar 1/2 cup Apple Cider Vinegar 1/2 cup White sugar 1/2 cup Brown sugar 2 teaspoons Lemon juice Salt & Pepper Method: Cut the tomatoes in half and grate them on the rough side of a grater to remove the skins. Place all items into a large, deep saucepan (Or thermocook) and bring to a boil. Reduce to a simmer and cook until thick and syrupy (about 40 minutes). Note: You can blitz the mixture if you don't like it super chunky, like i have in the picture below.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
March 2022
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