Peach and Bell Pepper Chutney Recipe
Zesty bell pepper chutney that can be paired with a range of dishes.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
Ingredients of Peach and Bell Pepper Chutney
- 1/2 chopped red bell pepper
- 1 tsp light olive oil
- 1 chopped peach
- 1 clove
- 1 big pinch fennel seeds
- 1 tsp cumin seeds
- Few black peppercorns
- 1/2 cinnamon stick
- 1 star anise
- 1/2 a dried red chilly
- 1/2 chopped onion
- 1/2 tsp minced ginger
- Juice of 1/2 an orange
- 1 big pinch orange zest
- 1 Tbsp jaggery
- 1 Tbsp rice wine vinegar
- Salt and pepper to taste
- 6 mint leaves
- 1/2 cup chopped coriander leaves
How to Make Peach and Bell Pepper ChutneyHideShow Media
In a big pan, add a little olive oil and fry a clove, fennel seeds, black peppercorns, cinnamon stick, cumin powder, star anise, black peppercorns and ½ a dried red chilli.
Add the chopped onions, minced ginger, bell peppers and the peach along with a big pinch of orange zest.
Add the jaggery and rice wine vinegar.
Reduce till the vinegar has reduced.
Cook for 10 minutes until the onions and peppers are soft but not mushy.
Add the juice of half an orange.
Season to taste with salt and pepper.
Add chopped mint and coriander leaves.