Pepper chutney
Recipe
Want to make pepper chutney? Then light the charcoal in your Big Green Egg. Because roasting the peppers in your kamado gives the chutney even more flavour! The chutney goes with many dishes and is delicious with a cheeseboard, grilled meat or grilled chicken, fried salmon or whitefish, but also with couscous or rice dishes.
INGREDIENTS
Pepper chutney
- 1 yellow pepper
- 1 red pepper
- 1 shallot
- 1 clove of garlic
- 6 green olives, pitted
- 3 tbsp olive oil
- 1 tbsp tarragon vinegar
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 220°C.
METHOD
- Place the yellow and red peppers on the glowing charcoal. Close the lid of the kamado and roast the peppers for about 4 minutes, until the undersides are charred. Turn the peppers over and roast for another 4 minutes. Put the peppers in a sealable bag and leave for about 10 minutes. Meanwhile, place the stainless steel grid in the kamado and place a cast-iron saucepan on it to preheat.
- Remove the stems, skins and seeds from the roasted peppers and cut the flesh into 1-centimetre pieces. Peel and finely chop the shallot and garlic. Cut the olives into rings.
- Pour the olive oil into the saucepan and add the shallot and garlic. Fry for 2-3 minutes and remove the pan from the Big Green Egg. Add the sliced peppers, olives and tarragon vinegar.
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