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Hot & sweet pepper chutney
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Serves: 6- 8, as an accompaniment
2 tbsp sunflower oil
2 ½ (two-and-a-half) tsp sesame seeds
2 x 150g packs baby sweet peppers, deseeded and roughly chopped
1 medium onion, roughly chopped
6 Thai green chillies, stalks removed
¼ (quarter) tsp salt
1 tsp sesame seed oil
1. Heat the sunflower oil in a pan and add 2 tsp sesame seeds. Once they start to sizzle, add the peppers, onion and chillies; cook over a high heat for a couple of minutes. Reduce the heat to low, cover with a lid and cook for a further 25-30 minutes until softened, stirring halfway through. Add the salt and set aside to cool to room temperature.
2. In a food processor whizz the mixture to a purée. Transfer to a serving bowl, drizzle with the sesame oil and sprinkle with the remaining ½ (half) tsp sesame seeds. This is great as a dip with some crisps or served alongside barbecued veg or meat.
Typical values per serving:
Per serving (6) 395kJs
This recipe was first published in July 2021.