ONION AND RED PEPPER CHUTNEY"This pungent chutney is nice with pork or chicken."
4 red bell peppers
1 tablespoon olive oil
1 red onion, halved, thinly sliced
1 jalapeno chili, halved
2 garlic cloves, chopped
1/2 cinnamon stick
1 bay leaf
2 tablespoons red wine vinegar
1/4 cup chicken stock (or canned broth)
1 teaspoon tomato paste
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel, seed and coarsely chop roasted peppers.
Heat oil in heavy large skillet over medium-high heat. Add onion and cook until deep golden brown, stirring frequently, about 10 minutes.
Add bell peppers. jalapeno, garlic, cinnamon and bay leaf and saute 2 minutes.
Add vinegar, then stock and tomato paste. Reduce heat and simmer until chutney is thick and chunky, stirring occasionally, about 20 minutes. Discard jalapeno, cinnamon and bay leaf. Cool. (Can be prepared 3 days ahead. Cover and chill. Bring to room temperature before serving.)
Makes about 1 1/3 cups
Source:
Bon Appetit Light and Easy Appetizers, Entrees, and Side Dishes: Volume One, 1993