Surkh-e-murch

Capsicum chutney

Preparation info

  • Difficulty

    Easy

  • Makes

    1 x 250 ml

    jar

Appears in

Lands of the Curry Leaf

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.

Preparation 15 minutes

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
  • 60 ml (2 fl oz/¼ cup) malt vinegar
  • 40 g ( oz/¼ cup) sugar
  • 2 red bird’s eye chillies
  • ¼ teaspoon freshly cracked black pepper
  • a pinch of salt, or to taste

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.