BBQ chutney with roasted peppers, onions and plum jam

Ingredients for 4 servings:

• 2 bell peppers, red
• 3 m.-large onion(s), red
• 1 tbsp oil for frying
• 2 tsp soy sauce
• 75 g tomato paste
• 30 g brown sugar
• 250 ml vegetable stock
• 30 g plum jam
• 10 g mustard, medium hot
• 2 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar, dark
• 1 tsp sweet paprika powder
• 1 tsp baking cocoa
• 1 tsp thyme, dried
• 1 tbsp lemon juice
• ½ tsp smoked paprika powder
• ½ tsp smoked salt
• ¼ tsp star anise, ground
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

vegan

Deseed the peppers, remove the white inner pith, and chop into large pieces. Peel and quarter the onions. Place the peppers and onions in a bowl and mix thoroughly with the oil and soy sauce. Preheat the oven to 180°C (fan). Spread the marinated vegetables flat on a baking sheet lined with baking paper and roast in the preheated oven for about 20-25 minutes, until the edges are lightly browned. Open the oven door briefly occasionally to let the steam escape. Place the roasted vegetables in a food processor and chop lightly, leaving some chunks. Place the chopped vegetables in a saucepan with the tomato paste and brown sugar and cook over high heat for about 1-2 minutes, stirring continuously, until caramelized. Deglaze with the vegetable stock and add the plum jam, mustard, apple cider vinegar, dark balsamic vinegar, sweet paprika, cocoa powder, and thyme. Mix everything together and bring to a boil. Cover and simmer over low heat for about 25 minutes to allow the flavors to blend. Season the chutney with lemon juice, smoked paprika, smoked salt, and star anise. Season to taste with pepper and salt, if desired. This makes about 150g per serving. Tips: Optionally, the slightly chunky chutney can be pureed with a hand blender until smooth. Depending on the desired consistency, a little stock or water can be added to make a sauce or dip. Alternatively, less stock can be used, or the chutney can be left uncovered to make a BBQ paste. The chutney can be served warm or cold and is suitable both on its own and for refining sauces. For more spice, you can add cayenne pepper or hot paprika. If you don’t have any cocoa powder, you can use dark chocolate for a bitter note.