Bell pepper chutney with chili and lemon is a sweet and sour sauce of Indian origin, typical of English cuisine. Perfect to accompany meat, cheese and various snacks.
1. Wash and dry the peppers, remove the core and cut the flesh into small cubes.
2. Peel the onion and finely chop it with a knife.
3. Heat the oil in a large pot, add the onion and chili pepper, and sauté over low heat for 2-3 minutes.
4. Add the brown sugar and let it dissolve completely over medium/high heat, stirring often.
5. Add the chopped peppers and cook for a couple of minutes over high heat, mixing well.
6. Deglaze with the lemon juice and add the salt. Mix and let cook for about 35 minutes over medium heat with the lid on.
7. If necessary, continue cooking to evaporate the water and blend to obtain a creamy consistency.
8. Store in the refrigerator and consume within a week/ten days.
Fridge
Store in the refrigerator and consume within a week/ten days.
Italia, Sicilia
| Energy (kcal) | 94.96 |
| Carbohydrates (g) | 13.51 |
| of which sugars (g) | 13.23 |
| Fat (g) | 4.29 |
| of which saturates (g) | 0.63 |
| Protein (g) | 0.77 |
| Fibre (g) | 1.5 |
