Tangy Red Pepper Chutney for Chicken

By mrsmosey

Ingredients

• 1 Red Pepper, cut into slices
• 3 Shallots, peeled and sliced into rings
• Olive Oil, for drizzling
• 2 cloves Garlic
• 1/2 cup Red Wine Vinegar
• 1/2 cup Brown Sugar
• 1 Tbsp Tomato Paste
• 1/8 tsp Crushed Red Pepper Flakes

Preparation

Step 1

Preheat oven to 450.
Place peppers and shallots on lined baking sheet.
Drizzle with oil.
Bake for 15-20 minutes, turning once. Allow to cool.
Transfer to blender or food processor and blend.
Add garlic and vinegar. Pulse until smooth.
Transfer to saucepan and add sugar, tomato paste and crushed red pepper.
Bring to a boil and simmer 10 minutes.