Peppers are much more than just delicious raw vegetables. This can be used to conjure up delicious chutneys, for example. We have 3 great recipes for you.
Peppers in salad, pepper spread, stuffed peppers, pepper soup - yes, many different and, above all, delicious dishes can be conjured up from the vegetables.
Have you ever made a chutney out of it? This is very easy and goes well with a wide variety of meat dishes, among other things. In addition, it is beautifully packaged and also makes a great hostess gift on barbecues. How about a delicious pepper and tomato chutney or a pepper and mango chutney? Sounds delicious? Then just try these recipes out!
Recipe 1 - Paprika Mango Chutney
If you want to try a fruity version, you've come to the right place with the delicious paprika mango chutney. Thanks to the mango, the ginger powder and the cayenne pepper, freshness and a slight spiciness come into play, which make the chutney very tasty.
Ingredients:
- 2 red peppers
- 2 ripe mangoes
- 250 g onions
- 4 garlic cloves
- 250 g sugar
- 250 ml fruit or wine vinegar
- 1/2 tsp curry
- 1 tsp ginger powder
- 1/2 tsp cayenne pepper
- 1 pinch of cinnamon
- 1/2 tsp s alt
- 50 g raisins
Preparation:
Dice the peppers and mangoes. Then finely chop the garlic, dice the onions and sauté both over a high heat in just a little oil, but do not brown. Now add the paprika and mango cubes, the sugar, the vinegar and the spices, bring the whole thing to the boil and simmer on a low flame for about 60 minutes. Stir occasionally.
Once the liquid has reduced significantly, add the raisins and simmer for another 15 minutes. When it has a jam-like consistency, all you have to do is season the chutney with s alt and cayenne pepper.
Recipe 2 - Pepper & Tomato Chutney
The pepper and tomato chutney is a real classic among the pepper chutneys. It tastes spicy and is still a bit sweet. So say a real treat.
Ingredients:
- 2 red peppers
- 500 g tomatoes
- 250 g onions
- 125 ml white wine vinegar
- 200 g sugar
- 1/2 tsp crushed cloves
- 1 tsp mustard
- 1 tsp s alt
- 1 tsp pepper
- 1 tsp hot paprika powder
Preparation:
Boil and skin the tomatoes. Then cut the tomatoes, the peppers and the onions into small pieces and put them in a saucepan. Then sauté the whole thing in an uncovered saucepan over medium-high heat until only a little liquid is left. Then add the sugar and all the spices and bring to the boil over high heat for about ten minutes, stirring constantly. Afterwards you can fill the still hot chutney into glasses.
Recipe 3 - Pepper and Pear Chutney
The pepper and pear chutney is also fruity, but has a much milder taste and makes for a pleasant change on the menu.
Ingredients:
- 60 g peppers
- 140 g pear
- 40 g spring onions
- 1 clove of garlic
- 50 g preserving sugar 3:1
- 50 ml vinegar
- Pepper, chilli, ginger and thyme to taste
Preparation:
Finely dice or chop the peppers, pear, spring onions and garlic cloves. Then mix everything with the jam sugar and add the vinegar. Then bring the whole thing to the boil and simmer for four to five minutes. Stir constantly so that nothing burns. Then season the chutney with the spices you like - but keep stirring. As soon as the setting test is successful, as with jam, you can pour the hot chutney into glasses.