Ajvar (Red pepper 'chutney')

This Serbian recipe is not a chutney in the Anglo-Indian sense, but can be served in the same manner, or used as a dip.

Ajvar (Red pepper 'chutney')

Servings:	Serves 8
Calories per serving:	52
Ready in:	1 hour, 30 minutes
Prep. time:	20 minutes
Cook time:	1 hour, 10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	12th January 2017

Best recipe review Nice dip 4/5 I like this with tacos Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2kg red peppers, skinned and seeds removes
• 20ml red wine vinegar
• 100ml olive oil
• Salt and pepper

Method

1. Once you have removed the skins leave the peppers to drain for a couple of hours
2. Put all of the ingredients in a saucepan, bring to the boil and simmer for at least 1 hour, or more
3. Blend, but you don't want it to be totally smooth
4. Check seasoning
5. Leave to cool
6. If not using straight away, you can transfer to sterilised jars and pour a little melted butter over the top to seal

Variations

Sometimes, aubergines are cooked in with the peppers

Chef's notes

Lard is traditionally used to seal the mixture in the jars, but obviously that is not very vegetarian!

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