Roasted Mini sweet Peppers Chutney

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is more commonly available.

mini sweet peppers

🥗Healthier: bell peppers

💰Cheaper: regular peppers

Regular peppers are often less expensive.

Preheat the oven to 400°F (200°C).

Wash and halve the mini sweet peppers, removing seeds.

Place peppers on a baking sheet, cut side up.

Drizzle with olive oil and season with salt and black pepper.

Roast in the oven until tender and slightly charred, about 20-25 minutes.

While the peppers roast, heat a pan over medium heat.

Add cumin seeds and mustard seeds to the pan and toast until fragrant, about 2-3 minutes.

Add chopped onion, garlic, and ginger to the pan; sauté until softened, about 5 minutes.

Stir in the roasted peppers, vinegar, brown sugar, turmeric, coriander powder, and red chili powder.

Cook for an additional 5-7 minutes, stirring occasionally.

Remove from heat and let cool slightly.

Blend the mixture until smooth or chunky, as desired.

Stir in fresh cilantro and lemon juice before serving.

Cooking Techniques

Spice Level: