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Red and Green Pepper Chutney
2013-08-06
https://www.metro.ca/userfiles/image/recipes/chutney-poivrons-rouges-verts-1962.jpg
PT15M
PT30M
PT45M
Clean, scoop out and mince the peppers.Brown vegetables in oil.Add wine, vinegar and maple syrup.Tie spices and herbs into a cheesecloth bag, add.Simmer until syrupy.Remove spice bag. Cool.
1
Chef José Trottier
5
1
5
5
2 red peppers
2 green peppers
0.500 hungarian pepper
0.500 red onion
3 Tbsp. (45 mL) extra virgin olive oil
2 cups (500 mL) red wine
1/2 cup (125 mL) white balsamic vinegar
1/2 cup (125 mL) maple syrup
1 tsp. (5 mL) juniper berries
1 tsp. (5 mL) coriander seeds
5 black peppercorns
1 bay leaf
1 pinch thyme
Red and Green Pepper Chutney
1
L
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
2
red peppers
-
2
green peppers
-
0.500
hungarian pepper
-
0.500
red onion
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
2 cups
(500 mL)red wine
-
1/2 cup
(125 mL)white balsamic vinegar
-
1/2 cup
(125 mL)maple syrup
-
1 tsp.
(5 mL)juniper berries
-
1 tsp.
(5 mL)coriander seeds
-
5
black peppercorns
-
1
bay leaf
-
1 pinch
thyme
Preparation
Clean, scoop out and mince the peppers.
Brown vegetables in oil.
Add wine, vinegar and maple syrup.
Tie spices and herbs into a cheesecloth bag, add.
Simmer until syrupy.
Remove spice bag. Cool.
Source :
Chef José Trottier
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
