Red Pepper Chutney

Name: Red Pepper Chutney
Yield: Makes ½ cup
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 teaspoon minced jalapeño chile or ¼ teaspoon cayenne pepper; 1 teaspoon minced jalapeño chile or ¼ teaspoon cayenne pepper; 2 tablespoons rinsed and chopped capers (optional); ¼ cup finely chopped Kalamata olives; ¼ cup chopped fresh mint; 1 teaspoon crushed toasted cumin seeds; 2 teaspoons minced garlic; ½ cup finely chopped roasted red bell pepper

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

½ cup finely chopped roasted red bell pepper
2 teaspoons minced garlic
1

Preserve
Gluten-free
Vegan

Method

In a small bowl, stir together the bell pepper, garlic, cumin seeds, mint, olives, capers (if using), and chile. Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.