Open the windows, open the doors! This Roast Pepper Chutney is packed with sweet, smoky and fiery flavors galore!

Yield – Approx. – 16oz
Cook time – 30 minutes
Prep time – 30 minutes

Ingredients:
For roasting
 Habanero Peppers - 10
 Whole Spanish Onion– 1 (medium)
 Tomato – 2 (medium)

Ingredients for Chunkay/Sautéing
 Garlic – 1 head (peeled)
 Mustard Oil – 1 cup (substitute vegetable oil)
 Ground Amchar - 1 tsp

Finishing ingredients:
 Lime juice - 1 tbsp
 White Vinegar - 2 tsp
 Chadon Beni - 1 bundle (finely chopped)
 Salt to taste
 Black pepper - 1 tsp

Method:
Roasting of Ingredients
 On an open flame, grill habanero, onion and tomatoes. Grill until outsides are charred.
 Cut up and set aside.

Chunkay/Sautéing
 Place pot on stove and allow to heat up.
 In hot pot add mustard oil and garlic. Allow garlic to brown then add Amchar and stir for 3 minutes.

Cooking of ingredients
 After sautéing mustard oil, garlic and Amchar.
 Add roasted ingredients, black pepper and salt to taste.
 Stir for 3mins.
 Allow to cook for 10 mins then take off heat and cool.
 Add chadon beni, vinegar and lime juice and stir for 3minutes.
 Place in glass jar and store in the refrigerator.

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Kezzianne: @kezzidoeseat
Chef Jeremy: @jl_restaurantconsultant

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