Smoky-Sweet Paprika and Onion Chutney

Serve as a topping for grilled chicken, pork, or steak.

Spread on sandwiches, burgers, or paninis for a sweet-smoky kick.

Pair with cheese boards and fresh crusty bread.

Store in sterilized jars in the fridge for up to 3 weeks, or preserve in sealed jars for longer shelf life.

Variations

Extra heat: Add more chili flakes or a fresh chili pepper.

Tangier version: Use balsamic vinegar instead of apple cider vinegar.

Fruity twist: Stir in chopped apples or raisins for extra sweetness.

Herby touch: Add thyme or rosemary for a savory note.

FAQ

Q: Can I freeze paprika and onion chutney?
A: Yes, you can freeze it in airtight containers for up to 3 months. Thaw in the fridge before use.

Q: Does it work with yellow or green peppers?
A: Yes, but red peppers (paprika) give the best sweet and smoky flavor.

Q: How do I make it less sweet?
A: Reduce the sugar to 1–2 tablespoons and balance with more vinegar for a sharper chutney.