Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Pepper and Jalapeno Chutney


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Living the Gourmet
  • Total Time: 25 minutes
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 4 red bell peppers - charred
  • 1 1/2 heads of garlic - charred
  • 2 tomatoes - diced
  • 2 stalks celery - chopped
  • 2 tbs. capers
  • 2 jalapenos - charred
  • 2 red onions - grilled
  • 6 - 8 marinated artichoke hearts - sliced
  • 1/4 cup Kalamata olives - chopped
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. black pepper
  • 2 tsp. dried oregano
  • 1 tsp. red pepper flakes
  • Parmesan or Romano cheese - shaved
  • 2 - 3 tbs. olive oil

For the Seasoned Cannellini Beans:

  • 1 29 oz. can of cannellini beans - rinsed and drained
  • Small head of garlic - grilled
  • Fresh rosemary sprigs
  • 1/2 tsp. sea salt
  • Dashes of red pepper flakes
  • 2 - 3 tbs. olive oil

Instructions

  1. Carefully, grill the red bell peppers on the open flame or in the dry cast iron frying pan to a nice char.
  2. Allow the peppers to cool down and then scrape the char off and slice.
  3. Place the garlic cloves in a dry cast iron frying pan with the jalapenos to get a nice golden color.
  4. Heat a large cast iron frying pan. Place the sliced onions, charred garlic, sliced jalapenos (with seeds) and sprinkle with a tsp. of salt and tsp. of sugar, and allow the onions to get a nice golden color.
  5. Add the sliced celery, sliced red bell peppers and continue to get the nice golden color.
  6. Add the diced tomatoes, seasonings, capers, chopped kalamata olives and artichoke hearts and continue to simmer.
  7. Turn the heat down and drizzle with the olive oil. Taste for seasonings.
  8. Allow to reach room temperature before serving. Serve with the Parmesan or Romano cheese shaving.

For the Seasoned Cannellini Beans:

  1. Heat a small cast iron frying pan dry with the garlic cloves.
  2. Allow the garlic cloves to get a nice golden color. Turn the heat off and add the sprigs of rosemary and a tbs. of olive oil.
  3. Place the beans in a large bowl and top with the garlic, olive oil, rosemary and sea salt.
  4. Serve with the red bell pepper chutney, fresh flat breads if desired, and seasoned olive oil.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1
Recipe Card powered byTasty Recipes