Prep: 20 minutes Cook: 11 minutes

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Credit: Tina Rupp

Recipe Summary

Yield:
7 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips.

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  • Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread.

  • Note: Nutritional analysis includes Sugars 7g.

Nutrition Facts

59 calories; fat 2g; mono fat 2g; protein 21g; carbohydrates 10g; fiber 2g; iron 1mg; sodium 100mg; calcium 9mg.
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