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Red and Green Pepper Chutney https://www.metro.ca/userfiles/image/recipes/chutney-poivrons-rouges-verts-1962.jpg PT15M PT30M PT45M
Clean, scoop out and mince the peppers. Brown vegetables in oil. Add wine, vinegar and maple syrup. Tie spices and herbs into a cheesecloth bag, add. Simmer until syrupy. Remove spice bag. Cool.
1
5 1 5 5
2 red peppers 2 green peppers 0.500 hungarian pepper 0.500 red onion 3 Tbsp. (45 mL) extra virgin olive oil 2 cups (500 mL) red wine 1/2 cup (125 mL) white balsamic vinegar 1/2 cup (125 mL) maple syrup 1 tsp. (5 mL) juniper berries 1 tsp. (5 mL) coriander seeds 5 black peppercorns 1 bay leaf 1 pinch thyme
Red and Green Pepper Chutney

Red and Green Pepper Chutney

Rate this recipe
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1
L
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    red peppers
  • 2
    green peppers
  • 0.500
    hungarian pepper
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    11.00/kg


  • 0.500
    red onion
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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 2 cups
    (500 mL)
    red wine
  • 1/2 cup
    (125 mL)
    white balsamic vinegar
  • 1/2 cup
    (125 mL)
    maple syrup
  • 1 tsp.
    (5 mL)
    juniper berries
  • 1 tsp.
    (5 mL)
    coriander seeds
  • 5
    black peppercorns
  • 1
    bay leaf
  • 1 pinch
    thyme
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    21 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Clean, scoop out and mince the peppers.

Brown vegetables in oil.

Add wine, vinegar and maple syrup.

Tie spices and herbs into a cheesecloth bag, add.

Simmer until syrupy.

Remove spice bag. Cool.

Source : Chef José Trottier

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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