👩🍳 Preparation:
Sauté the vegetables: Heat olive oil in a pan and sauté the onions and bell peppers over medium heat until translucent.
Caramelize: Add the brown sugar and stir briefly until caramelized, stirring until well blended with the vegetables.
Deglaze: Deglaze with the balsamic vinegar and simmer the mixture over low to medium heat for about 10 minutes to allow the flavors to develop.
Season to taste: Stir in chili flakes, salt, pepper, and a squeeze of lemon juice and season to taste. You can add more or less chili to taste.
Bottle: Pour the finished chutney into a sterile jar while it’s still hot and let it cool.
💡 Tips:
✔ Meal prep: The chutney will keep in the refrigerator for up to 2 weeks.
✔ Health benefits: Paprika provides plenty of vitamin C, and onions have antibacterial properties.
✔ Variation: Add apple pieces or raisins for a fruity touch.
⏳ Preparation time: approx. 25 minutes
✨ Perfect as a barbecue accompaniment or spread – sweet, spicy, and wonderfully aromatic!
