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Zesty Red Pepper and Cayenne Chutney

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Pixicook editorial team

A vibrant and spicy chutney made with red cayenne chiles, red bell pepper, and a blend of flavorful ingredients.

Ingredients for Zesty Red Pepper and Cayenne Chutney

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serves
1 peoplechevron

Peanut Oil

tablespoons

Turmeric

teaspoons

Red Cayenne Chiles, seeded and thinly sliced

cups

Bell Pepper, cored, seeded, and thinly sliced

cups

Salt

teaspoons

Water

cups

Garlic, minced

tablespoons

Rice Vinegar

tablespoons

Sugar

teaspoons

How to Make Zesty Red Pepper and Cayenne Chutney

1. Heat oil and add turmeric

Heat the peanut oil in a small, heavy pot over medium heat until it is hot. Once the oil is ready, add the turmeric and give it a quick stir to release its vibrant color and aroma.

2. Add chiles, bell pepper, and salt

Add the thinly sliced red cayenne chiles and red bell pepper along with the salt. Stir them continuously for about 2 minutes, just until the vegetables start to soften and their flavors begin to meld together.

3. Cook with water

Pour in the water, bring the mixture to a boil, then cover the pot and let it cook for about 7-8 minutes. This step is crucial as it allows the vegetables to become tender and the flavors to develop deeply.

4. Add garlic, vinegar, and sugar

Uncover the pot and stir in the minced garlic, rice vinegar, and sugar. Cook this mixture for about a minute, letting the garlic infuse its pungent aroma and the vinegar and sugar balance the chutney’s flavors. You’ll notice the mixture thickening slightly, which is your cue that it’s ready.

5. Cool and store

Remove the pot from the heat and let the chutney cool, allowing the flavors to meld together beautifully. Once cooled, transfer the chutney to a glass jar with a tight-fitting lid and store it in the refrigerator. Enjoy your zesty creation as a flavorful accompaniment to your favorite dishes!

Pitfalls and tips

Balancing Flavors

Taste as you go and adjust acidity, sweetness, and heat with vinegar, sugar, and cayenne pepper, considering that flavors intensify over time.

Low and Slow Cooking

Cook the chutney on low heat to develop flavors and thicken the consistency without burning the sugar.

Roasting Technique

Aim for an even char when roasting peppers over an open flame, under a broiler, or on a grill, and let them steam afterwards to make peeling easier.

Adjusting Heat

Start with less cayenne pepper and add to taste, keeping in mind that heat develops over time.

Selecting Peppers

Choose bright, firm red bell peppers with glossy skins and roast them yourself for a fresher taste and better control over the level of char.

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