Surkh-e-murch

Name: Surkh-e-murch (Capsicum chutney)
Prep time: 15 min
Total time: 15 min
Yield: Makes 1 x 250 ml (9 fl oz/1 cup) jar
Cuisine: Afghani
Ingredients: 3 large red capsicums (peppers), cut into small cubes; 3 garlic cloves, or 2 large garlic cloves, chopped; ½ teaspoon finely chopped fresh ginger; 40 g (1½ oz/¼ cup) sugar; 60 ml (2 fl oz/¼ cup) malt vinegar; ¼ teaspoon freshly cracked black pepper; 2 red bird’s eye chillies; a pinch of salt, or to taste

Capsicum chutney

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy
Ready in
15 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Simple and tasty, this is a really fresh chutney to be eaten on the day of making, with anything from barbecued vegetable kebabs to a really good cheddar cheese. It’s also great on a sandwich.

Ingredients

3 large red capsicums (peppers), cut into small cubes
3 garlic cloves, or 2 large garlic cloves, chopped

Asia
Afghanistan
Pakistan
Side dish
Vegan
Spicy

Method

Place all the ingredients in a blender and pulse into a chunky chutney.

Cover and refrigerate until required; bring to room temperature for serving. This chutney is best enjoyed the same day it is prepared.