Red Bell Pepper Chutney

Name: Red Bell Pepper Chutney
Yield: Serves 4 to 6 (Makes about 2 cups)
Ingredients: 1 tablespoon, olive oil; 1 medium, red onion, chopped fine; 4 , red bell peppers, cored, seeded, and cut into 1/2-inch pieces; 1 cup, white wine vinegar; 1/2 cup plus 2 tablespoons, sugar; 2 medium, garlic cloves, peeled and smashed; 1 (1-inch) piece, ginger, cut into thin coins and smashed; 1 teaspoon, yellow mustard seeds; 1 teaspoon, table salt; 1/2 teaspoon, red pepper flakes

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Appears in Cook's Illustrated September/October 2010

Vegetables

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This sweet-tart chutney is a perfect accompaniment to pork.

SERVES4 to 6 (Makes about 2 cups)

WHY THIS RECIPE WORKS

For a flavor-packed chutney recipe to accompany our slow-roasted pork shoulder, we used sweet and sour elements to cut the meat’s richness. Red peppers add a sweetness that contrasts nicely with the tartness of white wine vinegar.

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