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Chunky winter vegetable stew with burnt sage butter

45 minutes

Braai recipes

Chunky red pepper and tomato chutney

45 minutes

70 of 75

Chunky red pepper and tomato chutney

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

4 red peppers, halved and seeded
4 ripe tomatoes, halved
2 t celery seeds
4 garlic cloves, roughly chopped
2 fresh red chillies, chopped
6 T brown sugar
1 cup balsamic vinegar
¼ cup extra virgin olive oil

Method

Preheat the oven to 180°C.

Place all the ingredients in a large mixing bowl and toss, then transfer into a roasting dish with the liquid.

Roast for 45 minutes, or until the peppers and tomatoes are slightly charred and the liquid forms a sticky glaze.

Serve with toasted tortilla wraps or with roast chicken or braaied wors.

Spinach lasagne

Kung pao chicken

Durban fish curry

Overnight-soaked chia seeds with dried fruit and macadamia butter

Grilled halloumi skewers with olive tapenade

Cauliflower and blue cheese bake

Baked tomato and cheesy gnocchi

Stir fried Green beans with mushrooms

Warm winter slaw

Blue cheese baked gem squash

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

Pan-fried soles with parsley pesto and lemon-cream pasta

Chunky winter vegetable stew with burnt sage butter

Chunky red pepper and tomato chutney

Chunky red pepper and tomato chutney

Ingredients

Method