Ajvar (Red pepper 'chutney'): Difference between revisions
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This Serbian recipe is not a [[Chutney|chutney]] in the Anglo-[[Indian]] sense, but can be served in the same manner, or used as a [[Dip|dip]]. | This Serbian recipe is not a [[Chutney|chutney]] in the Anglo-[[Indian]] sense, but can be served in the same manner, or used as a [[Dip|dip]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 09:23, 22 January 2022
| Ajvar (Red pepper 'chutney') | |
|---|---|
 |
| Servings: | Serves 8 |
| Calories per serving: | 52 |
| Ready in: | 1 hour, 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour, 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 12th January 2017 |
This Serbian recipe is not a chutney in the Anglo-Indian sense, but can be served in the same manner, or used as a dip.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2kg red peppers, skinned and seeds removes
- 20ml red wine vinegar
- 100ml olive oil
- Salt and pepper
Method
- Once you have removed the skins leave the peppers to drain for a couple of hours
- Put all of the ingredients in a saucepan, bring to the boil and simmer for at least 1 hour, or more
- Blend, but you don't want it to be totally smooth
- Check seasoning
- Leave to cool
- If not using straight away, you can transfer to sterilised jars and pour a little melted butter over the top to seal
Variations
Sometimes, aubergines are cooked in with the peppers
Chef's notes
Lard is traditionally used to seal the mixture in the jars, but obviously that is not very vegetarian!
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