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.
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.
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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