Bell pepper chutney with chili and lemon is a sweet and sour sauce of Indian origin, typical of English cuisine. Perfect for accompanying meat, cheese, and various snacks.
1. Wash and dry the bell 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, 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 diced bell peppers and cook for a couple of minutes over high heat, stirring well.
6. Deglaze with lemon juice and add the salt. Stir 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 achieve a creamy consistency.
8. Store in the refrigerator and consume within a week/ten days.
Refrigerator
Store in the refrigerator and consume within a week/ten days.
Italia, Sicilia
| Energy (kcal) | 34.41 |
| Carbohydrates (g) | 5.44 |
| of which Sugars (g) | 5.44 |
| Fat (g) | 0.77 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 0.87 |
| Fiber (g) | 1.77 |
