Hot Chili Chutney Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Oct. 12, 2018
Hot chili chutney
Photograph: Joshua Bousel

Adapted from Jamie at Home

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Recipe Facts

5

(1)

Active: 30 mins
Total: 60 mins
Makes: 3 cups

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Ingredients

  • 10 medium-sized hot red peppers, such as red jalapeños or fresnos
  • 8 medium red bell peppers
  • 1 tablespoon olive oil
  • 2 medium red onions, sliced
  • 1 tablespoon finely chopped fresh rosemary
  • 2 bay leaves
  • 1 2-inch piece of cinnamon stick
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup brown sugar
  • 2/3 cup balsamic vinegar

Directions

  1. Roast peppers over gas stove, grill, or broiler until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 to 20 minutes. Remove charred outer skins, cut in half, and remove seeds and cores. Finely chop peppers.

    Pepper roasted on the stovetop

  2. Heat oil until shimmering in a medium saucepan over medium heat. Add in onions, rosemary, bay leaves, and cinnamon, and season lightly with salt and pepper. Cook, stirring occasionally, until onions have completely softened and darkened, about 20 minutes.

    Cooking onions

  3. Stir in chopped peppers, sugar, and vinegar. Continue to cook, stirring occasionally, until liquid is reduced and mixture is thick and syrupy, about 30 minutes. Remove cinnamon and bay leaf. Season with salt and pepper to taste. Transfer to a glass jar and store in refrigerator for up to a month.

    Cooking chili chutney

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