Bell Pepper Chutney with Chili and Lemon

Preparation

1. STEP 1 OF 8

   1. Wash and dry the bell peppers, remove the core, and cut the flesh into small cubes.

2. STEP 2 OF 8

   2. Peel the onion and finely chop it with a knife.

3. STEP 3 OF 8

   3. Heat the oil in a large pot, add the onion and chili, and sauté over low heat for 2-3 minutes.

4. STEP 4 OF 8

   4. Add the brown sugar and let it dissolve completely over medium/high heat, stirring often.

5. STEP 5 OF 8

   5. Add the diced bell peppers and cook for a couple of minutes over high heat, stirring well.

6. STEP 6 OF 8

   6. Deglaze with lemon juice and add the salt. Stir and let cook for about 35 minutes over medium heat with the lid on.

7. STEP 7 OF 8

   7. If necessary, continue cooking to evaporate the water and blend to achieve a creamy consistency.

8. STEP 8 OF 8

   8. Store in the refrigerator and consume within a week/ten days.

General Information

Analysis

Macronutrients (100 gr)