Roasted Red Bell Pepper and Tomato Chutney
Serves 230 mins prep35 mins cook
We are still having small gatherings around here and this one always goes On cheese my board. Will work As a spread. As a pasta sauce. Take your pick. It’s tasty every way. I served it on a cheese board with bread, garlic twist and an array of cheese
0 servings
What you need
Instructions
Preheat the oven to 400 degrees or an air fryer works great. Or sauté in a pan. In a baking sheet, add sliced red bell pepper and quartered tomatoes. Add the chilly flakes garlic and drizzle everything generously with olive oil and salt and pepper. Mix well. Roast everything for 30 minutes or until everything is shrunken up and the tomatoes have shrivelled and charred slightly. Take it out and let cool. In a food processor add the roasted tomatoes and red bell pepper, peel the garlic or leave it and add it along with the tomatoes. Add the remaining olive oil, almonds and grind to a smooth paste. Check for seasoning and add salt and pepper if you want. Serve.View original recipe