Red Bell Pepper Chutney
Makes About 2 Cups, Enough For 1 Recipe Slow-Roasted Pork Shoulder
Ingredients
1 tablespoon olive oil
1 red onion, chopped fine
4 red bell peppers, stemmed, seeded, and cut into 1⁄2-inch pieces
1 cup white wine vinegar
1⁄2 cup plus 2 tablespoons sugar
2 garlic cloves, peeled and smashed
1 (1-inch) piece ginger, peeled, sliced into thin coins, and smashed
1 teaspoon yellow mustard seeds
1 teaspoon salt
1⁄2 teaspoon red pepper flakes
Instructions
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 7 minutes. Add peppers, vinegar, sugar, garlic, ginger, mustard seeds, salt, and pepper flakes. Bring to simmer and cook until thickened, about 40 minutes. Cool to room temperature, about 2 hours or refrigerate overnight. Serve with pork.
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